Crème pâtissière - known also as pastry cream - is a delicious and rich egg custard that provides the filling for a variety of pastries. Crème pâtissière can substitute for whipping cream in cream puffs or éclairs, or it may fill the center of a cake. The traditional crème pâtissière is vanilla flavored but it can be replaced easily - just be creative!
Boil 1 litre of milk
Beat 250g of sugar (or a little bit less) + 4 eggs in a saucepan. Add 100g of flour
Add if you wish vanilla sugar, rhum etc...
Pour the milk on top of the prepartion and mix on mild fire.
The cream becomes thick. Mix well until smooth.
Tips : it can be freezed easily.
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