Crème Pâtissière - Vanilla Pastry Cream

Crème Pâtissière - Vanilla Pastry Cream

Crème pâtissière is a thick vanilla pastry cream made with milk, egg yolks, sugar and starch. Use it as a filling for trifles, fruit tarts, choux buns, éclairs, doughnuts and layered desserts.

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5 from 31 votes

Course: Dessert

Servings: servings

Calories: 219

Author: Maretha Corbett

Prep Time: 10

Total Time: 10

Equipment

1 wire whisk

Ingredients

▢ 500 millilitre full cream milk (2 US cups + 2 tablespoons whole milk)
▢ 2 teaspoons vanilla extract - or, 1 vanilla pod, split lengthways and seeds scraped
▢ 6 egg yolks
▢ 100 grams caster sugar (½ US cup superfine sugar)
▢ 2.5 tablespoons plain flour/all-purpose flour
▢ 2.5 tablespoons cornflour/cornstarch
▢ 1 tablespoon butter (heaped tablespoon)

Instructions

Pour the milk into a large saucepan and add the vanilla extract. If using a vanilla pod, add the seeds and the pod to the milk.
500 millilitre full cream milk (2 US cups + 2 tablespoons whole milk), 2 teaspoons vanilla extract
Warm the milk over medium-low heat until it is steaming and just starting to simmer around the edges. Do not let it boil hard or catch on the bottom.
While the milk is heating, add the egg yolks, sugar, plain flour and cornflour to a large bowl.
6 egg yolks, 100 grams caster sugar (½ US cup superfine sugar), 2.5 tablespoons plain flour/all-purpose flour, 2.5 tablespoons cornflour/cornstarch
Whisk until smooth and lump-free. The mixture will look thick and pale.
Remove the hot milk from the heat. Slowly pour about one-third of the milk into the egg mixture, whisking constantly. This gently warms the eggs without scrambling them.
Pour the warmed egg mixture back into the saucepan with the remaining milk and whisk well.
Return the pan to medium-low heat and whisk continuously until the mixture thickens and starts to bubble.
Once it begins to bubble, reduce the heat to low and keep whisking for about 2 minutes. The pastry cream should look glossy, thick and smooth, with slow bubbles breaking through the surface.
Remove from the heat and whisk in the butter until fully melted and the pastry cream looks shiny.
1 tablespoon butter (heaped tablespoon)
Transfer to a clean bowl. Press cling film directly onto the surface to stop a skin forming.
Cool to room temperature, then refrigerate until fully chilled.
Before using, whisk the chilled pastry cream until smooth. For a softer trifle layer, whisk in a small splash of milk or cream until it reaches the consistency you want.

Notes

Whisk constantly once the egg mixture goes back into the pan to prevent lumps.
Cook for about 2 minutes after the mixture starts bubbling to cook out the floury taste.
Press cling film directly onto the surface while cooling to prevent a skin.
Whisk chilled pastry cream before using. Add a small splash of milk or cream if you need it softer for trifle.
Store in the fridge for up to 3 days. Not suitable for freezing.

Nutritional data disclaimer

Please keep in mind that the nutritional information provided below is calculated by a third party and we cannot guarantee the accuracy. We try our best to give you the most accurate information, but we do not take responsibility for errors that may be present. Also, the nutritional value of the recipe may change depending on the exact brands and products used. We recommend that you consult with a qualified healthcare professional or registered dietitian for personalised advice on your dietary needs.

Nutrition