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Creme Patissiere (Pastry Cream) | prettysimplesweet.com

Creme Patissiere (Pastry Cream)

This classic thick and creamy custard is commonly used as a filling for cakes, tarts, and pastries.


  • 3 large (60g) egg yolks
  • 5 tablespoons (65g) granulated sugar
  • 1 1/2 tablespoons (15g) all-purpose flour
  • 1 1/2 tablespoons (15g) cornstarch
  • 1 1/4 cups (300 ml) whole milk
  • 1/2 vanilla bean , split and seeded, or 1 teaspoon pure vanilla extract


  1. In a medium bowl, whisk together egg yolks and sugar just until pale yellow and creamy, then whisk in cornstarch and flour. Set aside.
  2. In a medium saucepan, heat milk, vanilla pod, and vanilla seeds on medium heat just to a boil. Remove from heat and remove vanilla bean. Gradually pour the hot milk into the egg mixture while simultaneously whisking constantly until smooth.
  3. Transfer mixture back into saucepan. Cook over medium-low heat, whisking constantly and vigorously so that the eggs won’t curdle, until mixture thickens. Remove from heat and transfer to a medium heatproof bowl. Press a piece of plastic wrap directly onto the surface of the pudding to prevent it from creating a ‘skin’. Let cool to room temperature, then refrigerate until chilled.
  4. Creme patissiere can be covered with plastic wrap and refrigerated for up to 3 days. It does not freeze well. Whisk before using to get rid of any lumps.