Crème Patisserie

Fix.and.Freeze.Foods's picture

Oct. 10, 2011


Cornflour 30 Milliliter (2 tablespoons)
Milk 1/2 Pint (300 milliliter)
Caster sugar 30 Milliliter (2 tablespoons)
Egg yolks 2
Whipped cream 60 Milliliter (4 tablespoons)
Vanilla essence 4 Drop



1 In a bowl, combine the cornflour (cornstarch) with a little milk and form a paste.

2 In a pan, put the remaining milk with the sugar.

3 Slowly bring to a boil, and stir into the paste.

4 Rinse the pan and return the mixture to it.

5 Gently simmer until thick, stirring constantly.

6 Remove from the heat and gradually beat in the egg yolks.

7 Return to the heat and simmer gently for a few minutes to cook the egg.

8 Do not let boil.

9 Allow to cool.

10 Gradually fold in the whipped cream and vanilla essence (extract).

11 The cream is ready to use at this stage and can be frozen by transferring to a rigid container and pack.

12 Seal the container, label and freeze.


13 Use as desired.

14 If frozen, thaw in the container at room temperature for 3 hours.

Recipe Summary

Difficulty Level: Easy
Cook Time: 25 Minutes
Ready In: 25 Minutes

Nutrition Facts

Serving size Complete recipe

Calories 699Calories from Fat 327

 % Daily Value*

Total Fat 36 g55.4%

Saturated Fat 21 g105%

Trans Fat 0 g


Sodium 130 mg5.42%

Total Carbohydrates 75 g25%

Dietary Fiber %

Sugars 46 g

Protein 13 g26%

Vitamin A % Vitamin C %

Calcium % Iron %

*Based on a 2000 Calorie diet