Creme Patissiere (Gluten & Dairy Free)
Hello everyone, my latest post is for Dairy and Gluten Free Creme Patissiere. Creme patissiere is a French pastry cream that is like a thickened sweet custard. It is fairly easy to make and can be used in a variety of desserts such as fruit tarts or as a filling in choux buns.
You can prep it ahead and store it in the fridge until you are ready to fill your cake or dessert.
Other Bits & Pieces
If you like this recipe for Dairy and Gluten Free Creme Patissiere then you might like to try one of my other recipes:
More Recipes Please!
Like me, you may also cook for other members of the family that do not require special dietary requirements. I’ve recently started another website, Fiona Cooks, that captures all of those recipes. If you want to check it out then please click on the following link: http://fionacooks.com
Enjoy!
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- Make you own dairy free whipped cream --> Gluten and Dairy Free Whipped Cream
- Try out your own salad dressing --> Gluten and Dairy Free Easy Salad Dressing
- Follow this simple recipe for chutney --> Tomato, Chilli and Red Onion Chutney
- If you miss Nutella try my chocolate hazelnut spread --> Gluten and Dairy Free Chocolate and Hazelnut Spread
More Recipes Please!
Like me, you may also cook for other members of the family that do not require special dietary requirements. I’ve recently started another website, Fiona Cooks, that captures all of those recipes. If you want to check it out then please click on the following link: http://fionacooks.com
Enjoy!
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Description
Check out this easy free from recipe for Dairy and Gluten Free Creme Patissiere which you can use in your baking.
Ingredients
- 175 ml dairy free milk
- 2 egg yolks
- 50 g caster sugar
- 15 g cornflour
- 1/2 tsp vanilla extract
Instructions
- 1
Place the milk into a small saucepan and bring to the boil. While the milk is heating up, beat together the egg yolks, caster sugar, cornflour and vanilla extract in a measuring jug.
- 2
When the milk has boiled pour into the measuring jug while whisking continuously. Return the milk to the saucepan and bring to the boil, stirring continuously, until it thickens and boils. Chill the creme patisserie before use.
- 2
basic