Ingredients
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2 cups milk, divided
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2 tablespoons cornstarch
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1/3 cup white sugar
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1 large egg
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2 large egg yolks
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1/4 cup butter
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1 teaspoon vanilla extract
Directions
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Whisk 1/3 of the cold milk and cornstarch together in a medium bowl until smooth.
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Pour remaining milk and sugar into a small saucepan. Heat over medium heat, stirring occasionally, until milk begins to simmer; remove from heat and set aside.
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Stir egg and egg yolks into cornstarch mixture; gradually whisk in hot milk. Pour mixture back into the small saucepan; cook over low heat, stirring constantly until thickened, about 3 to 5 minutes.
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Remove custard from heat and let cool slightly; whisk in butter and vanilla until smooth.
Tips
Pass creme patissiere through a fine mesh strainer if you prefer a very smooth custard.
Chill the creme pat in the refrigerator for at least 1 hour before using for best results.
Nutrition Facts (per serving)
| 312 | Calories |
| 19g | Fat |
| 27g | Carbs |
| 10g | Protein |
| Nutrition Facts | |
|---|---|
| Servings Per Recipe 4 | |
| Calories 312 | |
| % Daily Value * | |
| Total Fat 19g | 24% |
| Saturated Fat 10g | 52% |
| Cholesterol 226mg | 75% |
| Sodium 204mg | 9% |
| Total Carbohydrate 27g | 10% |
| Dietary Fiber 0g | 0% |
| Total Sugars 23g | |
| Protein 10g | 19% |
| Vitamin C 0mg | 0% |
| Calcium 177mg | 14% |
| Iron 1mg | 5% |
| Potassium 233mg | 5% |
* Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
** Nutrient information is not available for all ingredients. Amount is based on available nutrient data.
(-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.
