Cream Patissière

Ingredients for 1 servings:

• 150 ml milk
• Vanilla pod(s), 1/3, split lengthwise
• 3 egg yolks (room temperature)
• 3 tbsp sugar
• 1 tsp sugar
• 2 tbsp flour

Instructions

Working time approx. 10 minutes; Rest time approx. 5 hours; Cooking/baking time approx. 10 minutes; Total time approx. 5 hours 20 minutes

Pastry cream, base for fruit cakes

Remove 2 tablespoons of the milk from the mixture. Gradually heat the remaining milk with the vanilla pod in a small saucepan over low heat. In the meantime, beat the egg yolks with the sugar until creamy, stir in the flour and stir in the 2 tablespoons of cold milk. Gradually mix the egg custard with the hot milk, pour back into the saucepan, and bring to a boil over medium heat, stirring constantly, until thickened. Continue stirring and remove the pan from the heat. Empty the custard into a heatproof bowl, remove the vanilla pod, scrape out the seeds with a spoon, and stir in. Cover the surface with cling film and let the crème patissière chill in the refrigerator. The crème patissière can be made up to 2 days in advance. It is particularly suitable as a base for strawberries or other berries on a fruit base.