Description
This easy Pastry Cream (Creme Patissiere) recipe is simple and delicious. A rich and creamy vanilla custard you can use in a variety of decadent desserts.
Ingredients
Scale
- 2 cups milk (divided)
- 1/2 tsp vanilla extract (or vanilla bean paste)
- 1/4 cup cornstarch
- 1/3 cup granulated sugar
- 2 large egg yolks
Instructions
- Place 1 1/2 cups milk and the vanilla into a medium saucepan. Cook over high heat, stirring often until it just starts to simmer. Remove from heat.
- In a medium bowl, whisk remaining 1/2 cup milk, egg yolks, sugar, and cornstarch.
- While whisking vigorously, slowly pour the hot milk into the egg mixture.
- Return mixture to saucepan and cook over high heat, whisking constantly, until it thickens and comes to a boil.
- Pass through a strainer and into a bowl. Place plastic wrap directly on top of custard to prevent a skin from forming.
- Cool to room temperature then place in the refrigerator for a couple of hours to set. Whip before use.
- Store in an airtight container in the fridge for up to a week. Do not freeze.
Notes
- Use fresh ingredients for best results.
- Whip the cream before using for a lighter texture.
- Prep Time: 20 minutes
- Cook Time: 15 minutes
- Category: Dessert
- Method: Stovetop
- Cuisine: French
Nutrition
- Serving Size: 1 tablespoon
- Calories: 50
- Sugar: 4 g
- Sodium: 20 mg
- Fat: 2 g
- Saturated Fat: 1 g
- Unsaturated Fat: 1 g
- Trans Fat: 0 g
- Carbohydrates: 8 g
- Fiber: 0 g
- Protein: 1 g
- Cholesterol: 55 mg
Keywords: Pastry Cream, Creme Patissiere, Vanilla Custard, Dessert