Whenever people ask me what I make in my Thermomix, the first thing that springs to mind is flawless, effortless creme patisserie. It’s just ridiculously easy in a Thermo, and rather time consuming when made in the conventional way. Once you have creme patisserie, you can make perfect fruit tarts, glorious soufflés and immaculate pain au raisin!
Ingredients:
300ml full fat milk
60g unrefined caster sugar
30g unsalted good quality butter
30g plain flour
3 free range egg yolks
the seeds from 1 vanilla pod
pinch of salt
Method:
- Put all the ingredients into the Thermomix bowl and cook for 7 minutes at 90C, speed 4.
- Give it a quick whizz at the end to ensure it’s smooth, then pour into a bowl and cover with cling film until it’s cool. There’s also a pistachio creme patisserie on my PK Pistachio Souffle recipe.
- Yes – that’s it! Keep it in your fridge until you require it.
Oh. And if you’re stupid enough to stick in a block of quite cool butter, do put the lid on properly and start the machine quite slowly.
