Pastry Cream (Crème Pâtissière)

TYPE : Classic
YIELD : 300 ml
CALORIES : 692 kcal
PREP TIME : 10 minutes
TOTAL TIME : 10 minutes


  • 3 large egg yolks
  • 1 cup (2.5 dl) milk
  • 4 tbsp sugar
  • 2 tbsp corn starch
  • 1 tbsp butter
  • 1 tsp vanilla extract, or 2 tsp vanilla sugar


  • Whisk egg yolks, milk, sugar and starch over medium-low heat until thickened (do not allow to boil).
  • Remove from heat and add butter and vanilla.
  • Strain (optional) and refrigerate to cool. (You can place a piece of plastic wrap on surface to prevent it from forming a skin.)


Add 2 cups (5 dl) milk or half-and-half to turn this into Crème Anglaise / Custard Sauce.
Can also be made using vanilla bean, but it needs to be steeped for a few minutes in the hot milk before adding eggs and starch. (Remember to temper the eggs by whisking in the hot milk gradually.)

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