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Perfect Basic Pastry Cream Crème Pâtissière

A traditional French recipe, pastry cream or Crème Pâtissière, is a rich, creamy custard used in many types of dessert! This recipe can be used as a filling for cakes, tarts, and pastries. With its velvety texture, it takes your desserts to the next level.

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Ingredients

number of servings
2
  • 2 cups whole milk Added to
  • 12 Cup white sugar Added to
  • 4 egg yolks Added to
  • 14 Cup maize starch Added to
  • 2 tbls unsalted butter Added to
  • 1 teaspoon pure vanilla extract Added to
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Directions

30 min.
1. Step

Warm milk in a medium saucepan over medium heat until it begins to bubble at the edge. Remove from heat.

2. Step

In a separate mixing bowl, whisk together sugar and egg yolks until well blended. Gradually add in cornstarch and whisk vigorously until mixture is smooth.

3. Step

Slowly pour in half of the warm milk to the egg yolk mixture, whisking constantly. Then pour in the rest of the milk while continuing to whisk.

4. Step

Pour the mixture back to the saucepan and heat over low-medium, stirring continuously until it thickens to a custard-like consistency. Be patient and stir carefully to avoid lumps.

5. Step

Once thickened, remove from the heat. Stir in vanilla extract and butter until well combined and smooth.

6. Step

Pour the cream into a clean bowl, cover with plastic wrap (make sure the wrap touches the surface of the cream to prevent skin from forming), and refrigerate until cool.

7. Step

Your pastry cream is ready to use in your favorite dessert recipes. Remember to give it a good stir before using.

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