Budget, Microwave, Pastry Cream (Crème Pâtissière)
A very easy and cheap recipe since we use whole eggs and cook it in the microwave. Super simple and fast to make.
Makes: Enough for one cake or about 8-10 pastries
Cost: $ 2.00 NZD (approx.)
Time: 10 minutes
Ingredients
500ml milk
3 whole eggs
130g sugar
40g cornflour
1 tsp vanilla paste (optional)
Zest of 1 lemon (optional)
Method
In a large, microwave-safe glass bowl, whisk together the milk, eggs, sugar, cornflour, and any optional flavouring until completely smooth.
Cover the bowl tightly with a plate.
Microwave on full power for 2 minutes.
Carefully remove the bowl (it will be hot) and whisk the mixture vigorously.
Place it back in the microwave and cook for 1 minute. Remove and whisk again.
Repeat this process of 1-minute bursts and vigorous whisking until the cream is thick and bubbling. This should take about 4 minutes total, but timing depends on your microwave.
Once thick, the cream may look slightly grainy or separated. Do not worry. Simply whisk it energetically until it becomes smooth and silky.
Transfer the cream to a container and place a piece of cling film or baking paper directly onto its surface to prevent a skin from forming.
Let it cool to room temperature, then refrigerate until ready to use. For extra smoothness, you can whisk it again once it has cooled.
To make creme diplomat:
Whip 200mL cream until soft peaks. Fold through the cooked and smooth pastry cream and keep in the fridge. I find that whipping or whisking the pastry cream until smooth before adding the cream makes a huge difference!
Tips
Whisking is key: Vigorous whisking after each microwave interval is essential to prevent lumps and create a smooth texture.
Uses: This cream is perfect for filling eclairs, profiteroles, fruit tarts, or layering in a cake.
Storage: Keep covered in the refrigerator for up to 3 days.
