Use this creme patissiere recipe when making the delicious Apple and Passion Fruit Tartlets -- both recipes are courtesy of Michel Roux.
Source: The Martha Stewart Show, May Spring 2009
Yield Makes about 1 pound 10 ounces
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.