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Finished Creme Patissiere in the pot with a smooth custard texture.

Creme Patissiere Recipe (French Pastry Cream)

Light sweetness and a soft custard feel make Creme Patissiere a natural fit for desserts that need a creamy layer. Spread it in cakes, pipe it into pastries, or spoon it under fresh fruit.

Course: Dessert
Cuisine: French
Prep Time: 5 minutes
Cook Time: 10 minutes
Cooling Time 30 minutes
Total Time: 45 minutes
Author: Manuela Zangara

Ingredients

  • 250 ml – 1 cup milk
  • 25 g – 0.9 oz flour – sifted
  • 3 egg yolks
  • 75 g – 5 tbsp sugar
  • ½ tsp vanilla extract

Instructions

  1. Using an electric mixer, whip the egg yolks and sugar until pale and fluffy.
  2. Add the vanilla extract to the milk and stir to combine.
  3. Slowly pour in the milk while whipping, add the sifted flour, and mix until smooth. Transfer the mixture to a pot and heat over medium until it comes to a boil.
  4. Reduce the heat and simmer for a few minutes, stirring with a whisk, until the cream thickens.
  5. Remove from the heat and let it cool before using.

Recipe Notes

  • You can use a vanilla pod as an alternative to vanilla extract. Split it open, add it to the milk, warm it gently, and leave it to infuse for about 15 minutes before using the flavoured milk.
  • If you need a gluten-free option, you can replace the flour with rice flour and follow the recipe as written.