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Creme Patissiere (Pastry Creme)

Homemade thick and creamy custard that is used as a filling for pastries, tarts and more.
5 from 1 vote
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Course: Dessert
Prep Time: 5 minutes
Cook Time: 10 minutes
Total Time: 15 minutes
Servings: 2 1/2 cups

Ingredients

  • 1/3 cup (67g) granulated sugar
  • 3 tablespoons (23g) cornstarch
  • 1/8 teaspoon salt
  • 4 egg yolks
  • 2 cups (480ml) whole milk
  • 2 tablespoons (28g) unsalted butter
  • 1 teaspoon (5ml) vanilla extract

Instructions

  • In a medium bowl, whisking the egg yolks, sugar, salt and vanilla until it’s creamy and pale, then add in the cornstarch and mix. Set aside.
  • In a saucepan bring the milk to a simmer over medium heat. Once it reaches the simmering point, remove from the heat. Quickly and carefully pour half of the hot milk into the egg mixture while whisking constantly the egg mixture to prevent eggs from curdling.
  • Pour the mixture back into the saucepan and cook over medium heat, whisking constantly until mixture begins to thicken and comes to a boil. Remove from heat then stir in butter and whisk until completely melted and smooth. If there are any big lumps remained, you can smooth out the cream by straining through a sieve to separate the clumps from the pastry cream.
  • Cover the surface of the pastry cream with a plastic wrap (press directly onto surface) to prevent a skin from forming. Let it cool and chill in the fridge  for at least 4 hours, preferably overnight.

Notes

Storing: Pastry cream can be stored in an airtight container, with plastic wrap placed directly on the surface, and refrigerated for up to 3 days. Whisk before using to get rid of any lumps.
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