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Creme Patissiere

Use this creme patissiere recipe when making the delicious Apple and Passion Fruit Tartlets -- both recipes are courtesy of Michel Roux.

  • Yield: Makes about 1 pound 10 ounces
Creme Patissiere

Source: The Martha Stewart Show, May Spring 2009


  • 6 medium egg yolks
  • 1/2 cup plus 2 tablespoons superfine sugar
  • Heaping 1/4 cup all-purpose flour
  • 2 cups milk
  • 1 vanilla bean, split lengthwise
  • Confectioners' sugar or unsalted butter, to prevent skin from forming


  1. In the bowl of an electric mixer fitted with the whisk attachment, whisk together egg yolks and 3 tablespoons plus 1 teaspoon sugar until mixture has the consistency of light ribbons. Add flour and whisk thoroughly to combine.

  2. In a medium saucepan, heat milk with remaining 6 tablespoons plus 2 teaspoons sugar and vanilla bean over medium heat. As soon as the mixture comes to a boil, immediately remove from heat and slowly pour into egg yolk mixture with the mixer on low.

  3. Mix until well combined and return mixture to saucepan. Bring to a boil over medium heat, whisking constantly. Let bubble for 2 minutes, then transfer to a medium bowl.

  4. Dust creme patissiere with confectioners' sugar or dot surface with small pieces of butter to prevent a skin from forming. Let cool before covering and transferring to the refrigerator for up to 3 days. Remove vanilla bean before using.

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