Creme Patisserie [Thermomix]

Whenever people ask me what I make in my Thermomix, the first thing that springs to mind is flawless, effortless creme patisserie.  It's just ridiculously easy in a Thermo, and rather time consuming when made in the conventional way.  Once you have creme patisserie, you can make perfect fruit tarts, glorious soufflés and immaculate pain au raisin!


300ml full fat milk
60g unrefined caster sugar
30g unsalted good quality butter
30g plain flour
3 free range egg yolks
the seeds from 1 vanilla pod
pinch of salt

Put all the ingredients into the Thermomix bowl and cook for 7 minutes at 90C, speed 4. 
Give it a quick whizz at the end to ensure it's smooth, then pour into a bowl and cover with cling film until it's cool.   There's also a pistachio creme patisserie on my PK Pistachio Souffle recipe.

Yes - that's it!  Keep it in your fridge until you require it.

Oh. And if you're stupid enough to stick in a block of quite cool butter, do put the lid on properly and start the machine quite slowly.