Creme Patissiere

Ingredients

• 200g whole milk
• 300g heavy cream, divided (200g and 100g)
• 1t salt
• 30g cornstarch
• 15g all-purpose flour
• 30g glucose syrup or corn syrup
• 1t vanilla bean paste or extract
• 1 egg + 2 yolks
• 100g granulated sugar
• 40g unsalted butter, cubed

Instructions

1. 1In a large saucepan, combine the milk, 200g of the heavy cream, salt, glucose syrup, and vanilla. Bring the mixture to a gentle simmer over medium heat.
2. 2While the cream mixture is heating, whisk the egg, egg yolks, sugar, cornstarch, and flour together in a medium bowl until you have a smooth, pale yellow paste.
3. 3Once the cream mixture is simmering, take it off the heat. While whisking vigorously, slowly pour about half of the hot cream into the egg mixture to temper the eggs.
4. 4Pour the tempered egg mixture back into the saucepan with the remaining cream. Return the saucepan to medium-high heat and whisk constantly. Once the mixture begins to steam and bubble, continue whisking for 60 seconds to ensure the cornstarch and flour are cooked and the custard is thick.
5. 5Remove the custard from the heat and whisk in the cubed butter until it's fully melted and incorporated. For an extra-smooth texture, you can optionally strain the custard through a fine-mesh sieve into a clean bowl.
6. 6To cool the custard, either place it in an ice bath, stirring occasionally for 15 minutes, or cover the surface with plastic wrap to prevent a skin from forming and refrigerate for 2-3 hours.
7. 7If you want to make a Creme Diplomat, whip the remaining 100g of heavy cream to a stiff peak. Once the custard is chilled, gently fold in the whipped cream until fully combined.
8. 8Enjoy.