Creme Patissiere (Pastry Cream)
This classic thick and creamy custard is commonly used as a filling for cakes, tarts, and pastries. It's simple to make and tastes amazing!
Ingredients
- 3 large (60g) egg yolks
- 5 tablespoons (65g) granulated sugar
- 1 ½ tablespoons (15g) all-purpose flour
- 1 ½ tablespoons (15g) cornstarch
- 1 ¼ cups (300 ml) whole milk
- ½ vanilla bean, split and seeded, or 1 teaspoon pure vanilla extract
- 2 tablespoons unsalted butter, optional
Instructions
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In a medium bowl, whisk together egg yolks and sugar just until pale yellow and creamy, then whisk in cornstarch and flour. Set aside.
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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.
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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 strain using a fine mesh strainer. Transfer to a medium heatproof bowl and add butter, if using. Press a piece of plastic wrap directly onto the surface of the creme patisserie to prevent it from creating a ‘skin’. Cool using a water bath.* Let cool to room temperature, then store in the refrigerator.
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Creme patissiere can be covered with plastic wrap and refrigerated for up to 3 days. Whisk before using to get rid of any lumps.
Recipe Notes
*Using a water bath helps cool the pastry cream quicker and stops the cooking process to prevent any more egg from curdling. To create a water bath, fill a large bowl with a bit of water and ice cubes. Place your bowl of pastry cream inside the larger one so the cold water surrounds the bowl, but does not get inside.