I used this to fill my Ube Malasadas (link)
Its a very straight forward creme patissiere recipe from Bigger Bolder Baking (link) but of course I added some ube extract. I also cut the recipe in half.
Ingredients
- 1 cup milk
- 1/2 teaspoon ube extract
- 1/4 cup sugar
- 2 egg yolks
- 2 tablespoons cornstarch
- 1 tablespoon butter
Directions
1. In a medium saucepan, combine milk, and ½ the sugar. Place over medium-low heat until mixture comes to a simmer.
2. In a medium bowl, whisk together egg yolks, cornstarch, and remaining sugar.
3. Temper eggs: while whisking constantly, slowly pour ⅓ of the hot milk mixture into the egg-yolk mixture, until it has been incorporated. Pour mixture back into the saucepan. Add the ube extract, and cook over medium-high heat, whisking constantly, for roughly 3-4 minutes, until it thickens a lot.
4. Remove from the heat and whisk in the butter. Pass the mixture through a sieve to remove any lumps.
Recipe
Ube Custard (Creme Patissiere)
Ingredients
- 1 cup milk
- ½ teaspoon ube extract
- ¼ cup sugar
- 2 egg yolks
- 2 tablespoons corn starch
- 1 tablespoon butter
Instructions
- In a medium saucepan, combine milk, ube extract, and ½ the sugar. Place over medium-low heat until mixture comes to a simmer.
- In a medium bowl, whisk together egg yolks, cornstarch, and remaining sugar.
- Temper eggs: while whisking constantly, slowly pour ⅓ of the hot milk mixture into the egg-yolk mixture, until it has been incorporated. Pour mixture back into the saucepan, and cook over medium-high heat, whisking constantly, for roughly 3-4 minutes, until it thickens a lot.
- Remove from the heat and whisk in the butter. Pass the mixture through a sieve to remove any lumps.