CREME PATISSIERE FOR APPLE AND PASSION FRUIT TARTLETS

Creme Patissiere for Apple and Passion Fruit Tartlets image

Provided by Martha Stewart

Yield Makes about 1 pound 10 ounces

Number Of Ingredients 6

6 medium egg yolks
1/2 cup plus 2 tablespoons superfine sugar
Heaping 1/4 cup all-purpose flour
2 cups milk
1 vanilla bean, split lengthwise
Confectioners' sugar or unsalted butter, to prevent skin from forming

Steps:

In the bowl of an electric mixer fitted with the whisk attachment, whisk together egg yolks and 3 tablespoons plus 1 teaspoon sugar until mixture has the consistency of light ribbons. Add flour and whisk thoroughly to combine.
In a medium saucepan, heat milk with remaining 6 tablespoons plus 2 teaspoons sugar and vanilla bean over medium heat. As soon as the mixture comes to a boil, immediately remove from heat and slowly pour into egg yolk mixture with the mixer on low.
Mix until well combined and return mixture to saucepan. Bring to a boil over medium heat, whisking constantly. Let bubble for 2 minutes, then transfer to a medium bowl.
Dust creme patissiere with confectioners' sugar or dot surface with small pieces of butter to prevent a skin from forming. Let cool before covering and transferring to the refrigerator for up to 3 days. Remove vanilla bean before using.