Recipe Details

Creme Patissiere (Vanilla Pastry Cream)

Crème pâtissière is a rich vanilla pastry cream made with egg yolks thickened with cornstarch to make a silky, sturdy filling perfect for French pastries.

Makes:4 servings

Ingredients

2 cups milk, divided
2 tablespoons cornstarch
1/3 cup white sugar
1 large egg
2 large egg yolks
1/4 cup butter
1 teaspoon vanilla extract

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Directions

Prep:5 mCook:10 mReady:15 m

Whisk 1/3 of the cold milk and cornstarch together in a medium bowl until smooth.
Pour remaining milk and sugar into a small saucepan. Heat over medium heat, stirring occasionally, until milk begins to simmer; remove from heat and set aside.
Stir egg and egg yolks into cornstarch mixture; gradually whisk in hot milk. Pour mixture back into the small saucepan; cook over medium-low heat, whisking constantly, until thickened and mixture coats the back of a spoon, about 3 to 5 minutes.
Remove custard from heat; whisk in butter and vanilla until smooth.
Transfer into a bowl and cover directly with plastic wrap to prevent a skin forming; allow to cool before using.