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

Cook Time 5

Servings cups

In a medium bowl, mix the eggs, egg yolks, cornstarch, and 1/4 cup of the half-and-half. Set aside next to a sieve over a bowl.
Rub the vanilla paste into the sugar in a medium saucepan, then pour in the rest of the half-and-half, and salt.
Bring the sugar mixture to a full boil, remove from the heat then slowly drizzle about 1/2 cup into the egg mixture while stirring.
Stain the egg mixture, then pour it into the saucepan, and place the saucepan over medium heat.
Use a wooden spoon to stir until thickened, about 40 seconds, or until it reaches 180F. Don't rush this part, if the mixture does not reach the right temperature, it will not thicken. (might thin out completely)
Add the butter and stir until it's completely melted, then transfer to a bowl or a container.
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.

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.