Antillean Crème Patissière is a traditional Saint Barthélemy recipe for a classic pastry cream flavoured with guava pulp, rum and cinnamon. The full recipe is presented here and I hope you enjoy this classic Saint Barthélemy version of: Antillean Crème Patissière.
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Showing the French influence on the island of Saint Barthélemy, Crème Patissière is often used in baking. This is a version flavoured with guava pulp, rum and cinnamon (for plain Crème Patissière simply omit the guava pulp and rum).
Ingredients:
400ml tin of evaporated milk
100ml water
½ vanilla pod cut lengthwise and seeds scraped out
150g sugar used as two equal halves
40g plain (all purpose) flour
2 eggs
½ tsp ground cinnamon
2 tbsp rum
finely-grated zest of one lime
Method:
Combine the coconut milk, water, half the sugar, vanilla seeds and the vanilla seeds and pod in a medium-sized saucepan. Bring to a simmer over low heat. Meanwhile, in a medium bowl, whisk together the eggs, remaining sugar, and the flour until the mixture becomes pale yellow in colour.
Once the milk begins to boil, remove vanilla pod and then slowly pour about a third of it into the egg mixture whilst stirring constantly so you don't get scramble eggs. Add the mixture back into the saucepan and continue cook, to whisking constantly, until the mixture starts to boil. At this point beat in lime zest, cinnamon and the rum. Take off the heat and set aside to cool
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