Raspberry Creme Patissiere


3 Egg Yolks

½ cup Caster Sugar

3 tbls Corn Flour

2 tsp Plain Flour

300ml Milk

1 tsp Vanilla Extract

½ Pure Cream, lightly whipped

½ cup Raspberries, macerated


Whip egg yolks and sugar until pale and creamy.  Add both flours and mix until smooth.

Add 1/3 milk to the egg yolk mixture and mix until combined.  Place the remaining milk and vanilla extract in a saucepan and heat over a medium heat until steaming gentle.

Remove the milk from the heat and slowly pour in the egg mixture, whisking all the time.  Return to the heat and continue to whisk until custard thickens.  Remove from heat and allow to cool 5 minutes.

Whisk in whipped cream and then gently stir in raspberries.


One thought on “Raspberry Creme Patissiere

  1. Pingback: Taming the Pastry part 2 « freshbaked

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