Perfectly All-Purpose Vanilla Bean Custard

Today was a back-to-what-makes-me-smile day. I'm assuming it's very clear to anyone reading by now, but I'm talking about sweets.

Even with news - like the Brotherhood's never-ending tango with judges - staring my straight in the eye, I would not be deterred!

I had nothing in mind and I wanted to keep all my options open. I went for my favourite, go-to creme patissiere. It's so easy to make and absolutely versatile. The only thing you need to be prepared for is an arm workout over the stove.

But, see...then you feel like you've earned it.


It ends up fluffy and light, and still so creamy. This stuff sits well in the fridge, too, so you can easily make it a day in advance.

Fill choux pastry with it; use it in trifle; pipe it onto puff pastry for millefeuille or into french tarts topped with fruit.

I usually just double the recipe and snack on a bowl every day with whatever I can grab to put on top. Today, it was cocoa nibs.

And then cookies.

And then nibs.

Anyway, it's really good custard.

Start heating the milk with a vanilla pod that you've sliced lengthwise.

Just make sure you've left it on heat lowered enough so you can keep watch while you do everything else. Nobody wants burnt milk on the bottom of a pot - especially when you are just going to be tossing your mixture right back into it.

While that's going, separate your egg yolks.

I usually put the whites aside in a covered bowl for meringue cookies. Those wonderful little clouds are only 5 to 10 calories a piece and are a lot easier to pull off than you think.

Whisk the dry ingredients into your yolk.

This recipe calls for equal parts flour and cornstarch, but I've gotten away with 4 tablespoons flour to 2 cornstarch with no problems. Some people only end up using one or the other. The main idea is they make this a thicker pastry cream and not just a runny custard sauce.

The starch also stops the whole thing from curdling.

Add the milk slowly through a sieve to make sure the custard stays smooth and delicate.

Don't forget to keep whisking!

The heat will cause the egg to cook if you don't temper it. Practice gets you to the point where you can balance the pot with one hand while you keep the whisk going with the other. It's pretty ridiculous.

I'll admit it. I feel like a pastry beast.

What?

That's when you move the mixture back into the pot and whisk like a mad man. It'll get thick soon enough, though, so make sure you don't whisk for too long. Once it cools, the starch in the custard will begin to thicken it even more.

When you're done, move it to a bowl and press cling film right up against the surface. This is what stops it forming skin on top. Let it cool to room temperature before you use it or store it in the fridge.

Whisk it lightly before you serve to keep it light and airy. Beautiful.

Creme Patissiere

5 egg yolks
2 c milk
8 tbsp sugar
3 tbsp flour
3 tbsp cornstarch
1 vanilla pod

Bring milk almost to a boil with the vanilla pod split down the middle.
Whisk the yolks and sugar together, and then add remaining dry ingredients.

Whisk until smooth.
Remove the pod from hot milk.
Slowly stream the milk through a strainer into the egg mixture while you whisk.
Strain the liquid back into the pot and place back over a medium heat.
Whisk continuously until the custard nears boil and thickens.
Move custard to a bowl and cover with cling film to stop skin forming.
Leave to cool to room temperature or store in fridge for use later.
Stir before using.