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• Custard:
• 'crème patisserie'

INGREDIENTS:

• 
• * 500gr whole milk
• * 100gr granulated sugar
• * 4 egg yolks
• * 1/2 vanilla pod
• * pinch of salt
• * 45gr cornstarch

• Divide the egg yolks from the whites, put the whites aside (freeze it or use those for another recipe).
• Put the egg yolks into a big bowl and add the sugar, whisk it all together.
• Keep whisking untill is has turned slightly whiter than before (or beat a few minutes in the Kenwood or Kitchenaid)
• This is called making a 'ruban' in French.
• In a cooking pot, add the milk, the salt and the vanilla pod and bring to boiling point.
• (big enough cooking pot, we add the egg mixture aswell later)
• Sift the cornstarch into the batter and with a spatula mix it softly together.
• Add the boiling milk to the eggs and whisk it firmly and quit fast.
• We don't want the eggs to set to fast, not making an omelet.

• Pour everything back into the cooking pot and on a low cooking stand whisk the mixture gently.
• Whisk it untill it thikens.
• Remove the vanilla pod and pour the mixture into a big bowl.
• Cover with plastic wrap and set aside to cool down.
• (let it cool down first to room-temperature before setting it into the fridge)
• The plastic foil prevents the custard from drying out.

Use a real vanilla pod, it makes sense!

• 

TOOLS NEEDED:

1. Beater or kenwood (or kitchenaid)
2. Plastic wrap
3. Big bowl
4. Cooking pot

TIPS & TRICKS:

1. Taste when finished... nothing is better than a warm pastry cream!
2. Use a real vanilla pod and not extract.