Pastry Cream (Creme Patisserie)
User Reviews
4.8
72 reviews
Excellent
Pastry Cream (Creme Patisserie)
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Try my Pastry Cream Recipe at home for an easy, creamy Crème Pâtissière—perfect for filling cakes, cream puffs, eclairs, and more!
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Ingredients
- ½ vanilla pod
- 2 cups (16 fl oz/480 ml) whole milk
- ½ cup (4 oz/115 g) granulated sugar, divided
- 4 large egg yolks, room temperature
- 4 tablespoons cornstarch
- 2 tablespoons (1 oz/28 g) butter, cubed
Notes
- Use Full-Fat Dairy or Creamy Non-Dairy Milk: For the best flavor and texture, use full-fat dairy milk or a rich non-dairy milk. Fat is key to achieving the ideal custard consistency.
- Choose Cornstarch Over Flour: While flour is traditionally used to thicken pastry cream, starch works just as well and is gluten-free, giving your cream a smoother texture.
- Use Large Eggs: Always use 3 large egg yolks at room temperature for the best results in creating a rich, thick custard.
- Substitute with Vanilla Bean Paste: If you don’t have a vanilla pod, vanilla bean paste works perfectly as it contains seeds, giving you that same great flavor and specks.
- Flavor Your Sugar with the Spent Vanilla Pod: After using the vanilla pod, dry it out and place it in a pot of sugar to infuse it with a lovely vanilla flavor. It can also be reused in future custard recipes!
Genuine Reviews
User Reviews
Overall Rating
4.8
72 reviews
Excellent
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