Here is my recipe for pastry cream, or crème patissière. It is a versatile recipe and easy to make. I use it in many desserts. I use it in fruit tarts, but it is also perfect for millefeuilles and profiteroles.
7 people made this
1 litre milk
1 vanilla bean, split
150g caster sugar
6 egg yolks
100g plain flour, sifted
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Method Prep:5min › Cook:15min › Ready in:20min
Heat the milk with the vanilla bean in a saucepan over medium heat.
Mix the sugar and egg yolks in a bowl till pale and creamy. Gradually add the sifted flour and stir with a whisk until smooth. Add half of the warm milk and mix well. Pour the whole lot into the saucepan and bring slowly to the boil, stirring constantly. Remove from the heat when the mixture thickens.
To avoid a skin forming on top of the pastry cream, put a pat of butter on top of the cream and let it cool down.