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
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
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.
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.
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.
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.