Easy vanilla pastry cream

    50 min

    Use this easy recipe for vanilla-infused pastry cream, or crème patissière, to fill fruit tarts, eclairs and more. It's also delicious served warm as a vanilla custard.

    62 people made this

    Makes: 1 pint pastry cream

    • 500ml milk
    • 1/2 vanilla pod, split lengthways
    • 4 egg yolks
    • 90g caster sugar
    • 1 teaspoon cornflour
    • 50g plain flour
    • 1 knob butter

    Prep:10min  ›  Cook:10min  ›  Extra time:30min chilling  ›  Ready in:50min 

    1. Heat 400ml of the milk in a small saucepan with the vanilla pod. Heat gently for 4 minutes, and do not allow to boil. Remove from heat.
    2. In a bowl, whisk together the egg yolks and sugar till smooth and pale. Combine the flour and cornflour and whisk into the egg mixture till smooth, then add the remaining 100ml cold milk and whisk well.
    3. Remove the vanilla pod from the warm milk. Add the egg yolk mixture to the warm milk in the saucepan, then whisk well. Place over a low heat and stir constantly for 6 to 8 minutes, till thickened.
    4. Remove from heat and transfer the pastry cream to a bowl. Dab the surface with the butter to prevent a skin from forming. Transfer to the fridge and chill for at least 30 minutes, or till ready to use.


    Vanilla pastry cream
    Vanilla pastry cream

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    Reviews in English (1)


    Was a huge hit with although I would just reduce the sugar and little as I found it a teeny bit sweeter than I like. But otherwise it was spot on!  -  30 Jun 2017