Crème patissiere

Crème patissiere


31 people made this

About this recipe: Here is a great recipe for basic pastry cream, or crème patissiere, which can be used in fruit tarts, or used to fill eclairs or profiteroles.


Serves: 4 

  • 500ml full fat milk
  • 2 tablespoons cornflour
  • 75g sugar
  • 1 whole egg
  • 2 egg yolks
  • 50g butter
  • 1 teaspoon vanilla extract

Prep:5min  ›  Cook:10min  ›  Ready in:15min 

  1. Stir the cornflour into 1/3 of the cold milk. In a small saucepan, mix the rest of the milk with sugar and bring to the boil. Remove from heat and set aside.
  2. Stir the egg and yolks into the cornflour mixture. Gradually add the hot milk to the egg and cornflour mixture. Pour the mixture back into the small saucepan.
  3. Stir constantly on a low heat until the mixture thickens. Remove from the heat, add the butter and vanilla and stir until smooth.

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Reviews (1)


So easy to make, tastes delicious and saves a lot of time as well.. I have tried to make other recipes of this and always failed..thank you! - 04 Jul 2013

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