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Crème pâtissière

Bowl of creme patisserie

Crème pâtissière

Name: Crème pâtissière
Prep time: 5 min
Cook time: 10 min
Total time: 15 min
Yield: Makes about 700g
Ingredients: 500ml whole milk; 2 tsp vanilla bean paste; 6 egg yolks (freeze the whites for another recipe); 4 tbsp cornflour; 125g golden caster sugar; 30g unsalted butter

Helena Busiakiewicz

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Makes about 700g

Easy

Prep: 5 mins

Cook: 10 mins

A star rating of 3.8 out of 5.9 ratingsRate

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Whip up classic crème pâtissière, a silky vanilla custard perfect for filling choux buns, tarts or cakes

Gluten-free

Nut-free

Vegetarian

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Ingredients

Nutrition

Units:

MetricUS

500ml whole milk
2 tsp vanilla bean paste
6 egg yolks

(freeze the whites for another recipe)
4 tbsp cornflour
125g golden caster sugar
30g unsalted butter

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Nutrition: per serving

kcal237
fat11g
saturates5g
carbs29g
sugars22g
fibre0g
protein5g
salt0.1g

low

Method

step 1

Pour the milk into a large saucepan. Whisk in the vanilla bean paste and gently warm until it's barely simmering.
step 2

Meanwhile, in a large bowl, whisk together the egg yolks, cornflour, caster sugar and a tiny pinch of salt. Gently pour in the milk, whisking constantly, until you have used up all the milk.
step 3

Return the custard to the pan you warmed the milk in and bring to the boil, whisking constantly — it will be lumpy at first, but continue to beat the mixture while on the heat, and it will soon turn silky and smooth. Remove from the heat, pass through a sieve into a clean bowl and stir in the butter, mixing until completely melted.
step 4

Cover with baking parchment to stop a skin from forming and set aside to cool before chilling in the fridge. Will keep chilled for three days. Beat to loosen before using in tarts, choux buns or cakes.

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A star rating of 3.8 out of 5.9 ratings

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