Pastry Cream or Creme Patissiere

 pastry cream


  • 125 g of sugar
  • 5 egg yolks
  • 25 g flour
  • 25 g of cornstarch
  • 500 ml of milk
  • 1 vanilla pod split in half


  1. In a saucepan, bring the milk to the boil with the vanilla bean split in half, the inside of which is scraped off with the tip of a knife.

  2. In a bowl, whisk the egg yolks with the sugar until the mixture whitens and thickens, then stir in the flour and cornstarch.
    pastry cream recipe

  3. Remove the vanilla bean from the milk and pour half of it over the egg / sugar / flour mixture by gently mixing, then stir in the rest of the milk.
    how to make a pastry cream

  4. Transfer to saucepan and cook slowly, stirring constantly with a whisk until cream thickens.

  5. Boil for 1 minute while stirring.

  6. Pour the custard into a bowl and cover the surface with a cling film. Cool until use. Beat the custard before using.