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pastry creme in a bowl with a spoon

Creme Patissiere (pastry cream) recipe

Creamy and smooth french pastry cream for all dessert filling

Course Dessert
Cuisine French
Keyword creme patissiere
Prep Time 10 minutes
Cook Time 5 minutes
Servings 2 cups

Ingredients

  • 2 Large Eggs, at room temperature
  • 3 Tablespoons Corn starch (24g)
  • 2 Cup Half and half (480ml)
  • 1/2 Cup Granulated sugar (100g)
  • 1 Tablespoon Vanilla paste
  • 1/2 teaspoons salt
  • 1 tablepoon Butter, cut into four pieces. (12g)

Instructions

  1. In a medium bowl, mix the eggs, cornstarch, and 1/4 cup of the half-and-half. Set aside next to a sieve over a bowl.

  2. Rub the vanilla paste into the sugar in a medium saucepan, then pour in the rest of the half-and-half, and salt.

  3. Bring the sugar mixture to a full boil, then slowly drizzle four tablespoons into the egg mixture while stirring. Bring it back to a boil over medium heat.

  4. Stain the egg mixture, then pour it into the saucepan.

  5. Use a whisk to stir until thickened, about 40 seconds, or until it reaches 180F.

  6. Add the butter and stir until it's completely melted, then transfer to a bowl or a container.

  7. Place a piece of plastic wrap over the creme and let cool at room temperature for one hour, then refrigerate for up to three days.

Recipe Notes

  • Store in the refrigerator for up o three days, or freeze for up to four weeks.
  • If the custard seems lumpy, whip it using an electric mixer for 2-3 minutes.
  • To flavor the creme, add two tablespoons of flavored liquor, 1/2 cup of creamy PB, or 1/3 cup of chopped dark chocolate with the butter. 
  • Fold 2 cups of the whipped cream into a cold pastry cream for more volume.
  • Do not use heavy cream; it will curdle the cream.
  • Replace the half-and-half with whole milk.
  • Use 2 whole eggs, or 1 eggs plus two egg yolks (if using milk), or four egg yolks.