Crème pâtissière recette facile, rapide et inratable

milk

🥗Healthier: almond milk

💰Cheaper: whole milk

Almond milk is lower in calories and suitable for lactose-intolerant individuals.

butter

🥗Healthier: coconut oil

💰Cheaper: margarine

Coconut oil offers a dairy-free option while maintaining creaminess.

Heat milk in a saucepan over medium heat until steaming, but not boiling.

Whisk egg yolks and sugar in a bowl until pale and creamy.

Add cornstarch to the egg mixture and whisk until smooth.

Pour the hot milk into the egg mixture gradually, whisking constantly to temper the eggs.

Return the mixture to the saucepan and cook over medium heat, stirring continuously until thickened, about 2-3 minutes.

Remove from heat and stir in vanilla extract and butter until fully incorporated.

Transfer to a bowl and cover with plastic wrap directly on the surface to prevent a skin from forming.

Chill in the refrigerator for at least 1 hour before using.

Cooking Techniques

Spice Level:

Allergens