Crème Pâtissière

Crème Pâtissière is such a fancy word for something so dead simple to make. In Holland we simple call it "banketbakkersroom" and we use it as a filling for our "tompoes" (something similar to a custard slice). It’s also a good stuffing for profiteroles.

Because I wanted to make (or try to make) something we call “koffiebroodje” I thought I make this stuffing first. A koffiebroodje is something similar to a cinnamon roll but then filled with custard and raisins.

I started with creaming 50 grams of sugar (5 big tablespoons) and one bag of vanilla sugar together with 2 egg yolks and a pinch of salt. 

When it turned pale yellow I added a teaspoon of orange zest. In the meantime I headed up 250 ml of milk.

To the egg mixture I added 2 big tablespoons of flour and made sure it became a smooth batter before I added half of the hot milk. Then the other half went in and after everything was smooth it all went right back in the same pan.

On medium heat it took just a couple of minutes to thicken. I had to use a whisk just to make sure there were no lumps.

After it was done I poured the custard in a bowl and covered with some plastic wrap.

I placed the wrap right on top of the custard and put it in the freezer for a couple of minutes just to take the temperature down. Then I stored it in the fridge till I need it.

I already made some koffiebroodjes, but they are in the fridge till tomorrow morning. I can’t wait to see if they turn out…cross your fingers…