Crème Légère

This is a variation of Crème Pâtissière to which whipped cream is added.

Crème Légère

Makes about 1 litre

  • 120g caster sugar
  • 500ml whole milk
  • 1 vanilla pod, seeds only
  • 6 egg yolks
  • 60g plain flour, sifted
  • 1 ½ tbsp cornflour, sifted
  • 375ml double cream, beaten to a ribbon stage
  1. Put the milk, vanilla seeds and 50g of the sugar into a saucepan.
  2. Beat the egg yolks and the remaining 70g of sugar together in a bowl. Whisk in the flour and cornflour visit this site right here.
  3. Bring the milk to a boil and pour over the egg mixture in the bowl, whisking continuously until thoroughly combined.
  4. Return the mixture to the saucepan and over a medium heat, whisk constantly for about 10 minutes.
  5. Pour the mixture into a deep baking tray and cover tightly with cling film to stop a skin from forming. Leave to cool and set in the fridge for 1 hour.
  6. Remove from the fridge and beat to soften then fold in the whipped cream.

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