This versatile thick pastry cream custard is essential for all bakers. With so many uses crème pâtissière will always be a firm favourite for any kitchen.
Is crème pâtissière actually a custard? Simply put, yes—it’s made with the same base ingredients as other custards: egg yolks, sugar, milk, and a flour-based thickener. The specific quantities of these ingredients create the signature texture and flavor of crème pât, as it is affectionally known.
Crème pâtissière uses
The list of recipes you can use this pastry cream in is extensive, as it can be used in many many things. But here are a few of my favourites.
- Eclairs or Cream Puffs
- As a doughnut filling
- Cream pies
- A base for a vanilla, banana or chocolate pudding
- I used it as a filling for my rhubarb muffins
What you will need
Tools
- Saucepan, small or medium in size.
- Medium size mixing bowl
- Balloon whisk
- Spatula or wooden spoon
- Glass dish to store it in
- Plastic wrap
Ingredients
Eggs, you will only need the yolks. don’t throw away the whites though you can use them for meringues or why not make blueberry pancakes, that is a perfect use for them.
Sugar, I have used a granulated sugar because it is the easiest to find, but you can use a castor or berry sugar in its place just use a little less if you do.
Milk, try to use at least a 2% or semi skimmed milk.
Corn starch, also known as corn flour this will be you thickening agent. Careful you don’t use to much it can taste a little chalky if you do.
Vanilla extract, for flavour.
How to make Crème Pâtissière
Into a small to medium sized sauce pan heat the milk. Use a medium heat setting, you don’t want the milk to boil it should just be at the scalding point. This is when it starts to look slightly foamy and bubbles are just beginning to form.
While the milk is warming place the sugar, corn starch and egg yolks into a mixing bowl. Beat them together really well with a balloon whisk until it looks light and creamy.
When the milk has reached the scalding point add the vanilla extract to it. Now very slowly pour it into the egg yolk sugar mixture while continually whisking the mixture. This is to stop the egg from curdling and cooking to quickly, the process is called tempering.
After the milk has been added whisk it a few more times and add it back to the saucepan. Place it back over a medium low heat and keep whisking until it thickens. Watch it closely because this can happen very quickly.
Take the thick custard and place it into a glass container and cover the top with plastic wrap, this will stop a skin from forming on it.
Leave it to cool then place it into the fridge until it is needed. The creme pat can be made a couple of days in advance.
Crème Pâtissière (Pastry Cream)
A versatile custard that has so many uses. This is a simple crème pâtissière recipe is a must for any baker
Ingredients
- 250ml (1 Cup) Whole full fat milk
- 3 Egg yolks
- 60g (1/4 cup) Granulated sugar
- 1 tsp Vanilla extract
- 2 1/2 tbsp Corn starch
Instructions
- In a small to medium sized sauce pan heat the milk. Use a medium heat setting, you don't want the milk to boil it should just be at the scalding point. This is when it starts to look slightly foamy and bubbles are just beginning to form.
- While the milk is warming place the sugar, corn starch and egg yolks into a mixing bowl. Beat them together really well with a balloon whisk until it looks light and creamy.
- When the milk has reached the scalding point add the vanilla extract to it. Now very slowly pour it into the egg yolk sugar mixture while continually whisking the mixture. This is to stop the egg from curdling and cooking to quickly, this process is called tempering.
- After all of the milk has been added whisk it a few more times then add it back to the saucepan. Place it back over a medium low heat and keep whisking until it thickens. Watch it closely because this can happen very quickly.
- Take the thick custard and place it into a glass container and cover the top with plastic wrap, this will stop a skin from forming on it.
Leave it to cool, once cool it can be placed into the fridge until it is needed. The custard can be made a couple of days in advance.
Notes
- You can use a castor or berry sugar but you will need to reduce the amount by a tablespoon or two.
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