Pastry Cream (Creme Patissiere)

4.93 from 13 votes

Pastry Cream (Creme Patissiere)

This easy Pastry Cream (Creme Patissiere) recipe is simple and delicious. A rich and creamy vanilla custard you can use in a variety of decadent desserts.

Course Dessert

Cuisine French

Prep Time 10

Cook Time 10

Chilling Time 2

Total Time 2 20

Servings (makes 2 cups)

Calories 50kcal

Author Olivia

Ingredients

Pastry Cream (Creme Patissiere):

2 cups milk divided
1/2 tsp vanilla extract or vanilla bean paste
1/4 cup cornstartch
1/3 cup granulated sugar
2 large egg yolks

US Customary - Metric

Instructions

Pastry Cream (Creme Patissiere):

Place 1 1/2 cups milk and the vanilla into a medium saucepan. Cook over high heat, stirring often until it just starts to simmer. Remove from heat.
In a medium bowl, whisk remaining 1/2 cup milk, egg yolks, sugar, and cornstarch.
While whisking vigorously, slowly pour the hot milk into the egg mixture.
Return mixture to saucepan and cook over high heat, whisking constantly, until it thickens and comes to a boil.
Pass through a strainer and into a bowl. Place plastic wrap directly on top of custard to prevent a skin from forming.
Cool to room temperature then place in the refrigerator for a couple of hours to set. Whip before use.
Store in an airtight container in the fridge for up to a week. Do not freeze.

Video

Nutrition

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