Pastry Cream (Creme Patissiere) Recipe

I recently stumbled upon a delightful secret in my kitchen that redefines dessert making. I’ve always been curious about how to make Creme Patissiere that transforms ordinary treats into extraordinary desserts. This artisan recipe blends silken texture with a hint of vanilla for an unforgettable indulgence.

I’ve been experimenting with different pastry creams for a while now and this particular crème patissiere recipe quickly became one of my faves. I mix 2 cups of whole milk with 1/2 cup granulated sugar and a pinch of salt, then slowly whisk in 1/4 cup cornstarch to help thicken everything up.

I also add in 4 egg yolks which really gives the cream its depth and texture. Once everything is heated, I stir in 2 tablespoons unsalted butter and 1 teaspoon vanilla extract for that extra hint of flavor.

I promise, once you try this creme recipe, you’ll find it perfect for a variety of pastry cream uses like cakes or even that Bavarian cream tart you’ve been eyeing. If you’re ever wondering how to make creme patissiere, this easy cream recipe is foolproof and great for all your pudding filling ideas.

Enjoy messing around in your kitchen and finding little tweaks that work for you.

Why I Like this Recipe

I’ve always loved this pastry cream recipe for a few real reasons. First, I really like how simple it is to make—it doesn’t stress me out even if I’m not exactly a master chef in the kitchen. Second, the taste is just perfect for so many desserts, and it always ends up tasting rich and creamy. Third, I appreciate that the recipe is pretty forgiving so if I make a tiny mistake, it doesn’t ruin the whole dish.

This is my version of the recipe, written like the way I explain it to my friends:

In a big bowl, whisk together 4 egg yolks, 1/2 cup of granulated sugar, 1/4 cup cornstarch, and just a pinch of salt until everything is smooth. Next, pour 2 cups of whole milk into a saucepan and heat it on medium heat until it starts to steam; don’t let it actually boil. Once the milk is steaming, slowly add a little at a time to the egg mixture while you keep whisking so the eggs dont curdle. When it’s all mixed together, pour everything back into the saucepan.

Now, put the saucepan back on medium heat and stir constantly with a whisk until the mixture thickens to a pudding-like consistency. This process should only take another 2 to 3 minutes, so keep an eye on it. As soon as it reaches the right thickness, remove the pan from the heat to stop it from overcooking. Then, stir in 2 tablespoons of unsalted butter and 1 teaspoon of vanilla extract until the butter completely melts.

If any lumps show up in your pastry cream, feel free to strain it through a fine sieve into a clean bowl. Lastly, to prevent a skin from forming on top, cover the surface with plastic wrap making sure it touches the cream itself, and let it cool completely before using it in your desserts.

This foolproof French Creme Patissiere is awesome because its ease and versatility let me use it in a ton of different pastries, cakes, and tarts.

Ingredients

• Whole Milk: Creamy full-fat milk provides protein, vitamins, and gentle natural sweetness.
• Granulated Sugar: Essential sweetener offering quick carbohydrates, boosting energy and flavor balance.
• Cornstarch: Fine powder that thickens custards, ensuring a smooth, velvety texture.
• Salt: Enhances overall flavor, sharpening taste while preventing blandness in desserts.
• Egg Yolks: Rich source of fats and protein, key for creamy, luscious custard consistancy.
• Unsalted Butter: Adds a luxurious richness without extra salt, enhancing smooth mouthfeel.
• Vanilla Extract: Provides a fragrant aroma and delicate flavor nuance to perfect the cream.

Ingredient Quantities

• 2 cups whole milk
• 1/2 cup granulated sugar
• 1/4 cup cornstarch
• A pinch of salt
• 4 egg yolks
• 2 tablespoons unsalted butter
• 1 teaspoon vanilla extract

How to Make this

1. In a large bowl, whisk together the 4 egg yolks, 1/2 cup of granulated sugar, 1/4 cup of cornstarch, and a pinch of salt until the mixture is smooth.

2. Pour the 2 cups of whole milk into a medium saucepan and heat it over medium heat until it starts to steam; dont let it come to a full boil.

3. Slowly add the hot milk to the egg yolk mixture while whisking constantly so that the eggs dont curdle.

4. Once well combined, pour the mixture back into the saucepan.

5. Return the saucepan to a medium heat and stir constantly with a whisk until the cream thickens to a pudding-like consistency, which should take about 2 to 3 minutes.

6. Remove the saucepan from the heat immediately to stop it from overcooking, then stir in the 2 tablespoons of unsalted butter and the 1 teaspoon of vanilla extract until the butter has melted completely.

7. If you see any lumps, go ahead and strain the pastry cream through a fine sieve into a clean bowl.

8. Cover the surface of the pastry cream with plastic wrap, making sure the wrap touches the top to avoid a skin forming, and let it cool completely before using.

Equipment Needed

1. Large bowl – to whisk the egg yolks, sugar, cornstarch and salt together
2. Whisk – for mixing the ingredients until smooth
3. Medium saucepan – to heat the milk and later cook the cream
4. Stove – to provide the heat needed for melting and cooking
5. Fine sieve – for straining the pastry cream to remove any lumps
6. Clean bowl – to collect the strained cream
7. Plastic wrap – to cover the pastry cream so that a skin doesn’t form
8. Measuring cups and spoons – for properly measuring all of the ingredients

FAQ

Pastry Cream (Creme Patissiere) Recipe Substitutions and Variations

• If you dont have whole milk, try using almond milk or oat milk for a dairy-free twist
• You can swap granulated sugar with light brown sugar if you want a richer flavor but you might need a little less
• Instead of cornstarch, using arrowroot powder or even all-purpose flour (you’ll need a tad more) works well
• If unsalted butter runs out, coconut oil is a cool alternative that adds a subtle tropical note

Pro Tips

1. When adding the hot milk to the egg yolk mixture, do it really slowly and keep on whisking to make sure the eggs dont scramble. This step is super important if you want a smooth cream.
2. Keep an eye on your cream when you get it back in the saucepan. Even a minute extra on the heat can overcook it, so constant stirring is key to get that perfect pudding-like consistency.
3. If you find any lumps in the cream, don’t freak out, just pass it through a fine sieve to fix it up. A little extra step here saves you from ruining the texture later.
4. One last tip, when the cream cools down, cover it with plastic wrap that touches the top of the cream. This stops a skin from forming, and trust me, it makes the final dish look and feel way better.