If watching shows like Masterchef has taught me anything, it’s that a) you can’t cook without a lame sob story, and b) crème pâtissière is technical and difficult.
Both of these assertions are bull. I knew the former was a load of tripe cooked up by desperate television producers, but for some reason, fell hook, line and sinker for the latter. I’ve always just avoided it, made desserts that don’t call for it. I really don’t cook decadent desserts all that regularly, and there are a slew of other options, so I’ve been able to keep my fear of the Crème pât my little secret for years.
This week, my son turned 11, and the little foodie wanted creme brûlée donuts as his birthday cake. Unwilling to disappoint my first born, and after finding a recipe from Sugar Hero that looked better than the rest, I set out to make his donuts.
I’m still perfecting them, to be honest. The test batch were perfection. They were moist and fluffy, stuffed with silky, delicious creme patissiere, coated in a vanilla glaze, and set alight for a crunchy lid that cracked so satisfyingly, I almost yearned for a cigarette. I dutifully set one aside for my loving husband, and took the rest to my dad’s, where we shared them with some very grateful neighbourhood kids. When I got home, the dog had eaten the husband’s. Hubby was less than amused, but Mac seemed very pleased with his ill-gotten treat.
The second batch failed, epically. Burned on the outside, and raw in the middle. Like, so raw, it looked like I’d already filled them with the custard. Of course, this failed batch was the one that actually counted because I made them on his birthday, which happened to fall on a public holiday, so my emergency back up options were extremely limited. Thankfully, Krispy Kreme was open, and the boy was hardly disappointed in being taken there to go nuts. He was thrilled with this contingency, but I was still so, so disappointed. I think I know what I did wrong, and will try again. But, honestly, I’ll probably keep playing around with donut recipes, while keeping the Sugar Hero one handy, because it really was very good.
What I won’t be looking for, however, is another Crème pâtissière recipe. Sugar Hero NAILED it. It was thick, silky, sweet but not tooth-achingly so, vanilla-y and the right level of eggy. It can also be made ahead of time, which is what I had done with the second batch of donuts. I now had a serving of the custard, and no donuts to squirt them into. As it was Easter weekend, and I had another party to attend the next day, I whipped up a Birthday Custard Sponge from Nigella Lawson, and sandwiched it with the Crème pât. It. Was. Heaven.
This particular recipes yields a fair amount of crème pâtissière, but I truly don’t see that being a problem – it’s very versatile. And delicious by itself. If you find you have any left over from whatever you use it for, a spoon is all you’ll need to rectify that little problem. I’m also looking forward to making a traditional crème brûlée with it.
I’m not even bothering to look up the calories for this one. It’s too variable – how much of it you eat really depends on what you do with it. Chances are, though, if you’re having a crème pât kind of dessert, you don’t really want to know, anyway.
1 whole egg
3 tbsp cornstarch
1/2 cup granulated sugar
2 cups milk
2 tsp vanilla bean paste or 1 tbsp vanilla extract
2 tbsp butter
- In a bowl, whisk together the yolks, egg, cornstarch, and 1/4 cup of the sugar, until thick.
- In a saucepan, combine the milk, remaining sugar, and salt. Heat the milk over a medium burner until it just starts to boil. Check consistently – if it burns or scalds, you’ll need to start again.
- Whisk the egg mixture, slowly drizzling a little hot milk into the bowl as you do. Continue to whisk and drizzle until you’ve added about half of the milk. Keeping the saucepan off the heat, pour the eggs into the milk mixture while whisking continuously.
- Return the saucepan to the stove over medium-low heat, whisking constantly. Use a rubber spatula to periodically scrape the bottom of the pan so it doesn’t scorch . Cook until the pastry cream thickens and starts a very gently bubbling, then cook for 1-2 minutes longer. Remove the pan from the heat and whisk in the vanilla bean paste or extract, and butter.
- Pour the cream through a wire mesh strainer into a bowl. Use a spatula to help work it through, straining out any clumps of egg that have developed. Press a layer of cling wrap directly on top of the pastry cream to prevent a skin, and let it cool to room temperature. Once at room temperature, refrigerate it until it’s cold, at least 2 hours. This will last 2 days in the fridge.