Rating: 3.26 stars
61 Ratings
  • 5 star values: 14
  • 4 star values: 9
  • 3 star values: 22
  • 2 star values: 11
  • 1 star values: 5
  • 61 Ratings

Creme Patissiere, or pastry cream, serves as the filling for a number of our favorite desserts

Unknown origin

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Yield:
Makes 1 1/4 cups
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Ingredients

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Directions

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  • In a small saucepan, bring the milk to a boil over medium heat. Meanwhile, whisk egg yolks and sugar together in a small bowl. Add flour, and mix until smooth and free of lumps.

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  • Thin egg-yolk mixture with approximately 1/4 cup of warm milk. When remaining milk begins to boil, add it to egg-yolk mixture, and stir well. Return to saucepan, and place over high heat. Cook, whisking constantly, until pastry cream thickens and boils, about 1 minute. (Turning the pan as you whisk helps to easily reach all areas of pan.)

  • Reduce heat to medium, and cook, whisking constantly, until cream becomes shiny and easier to stir, about 2 minutes more. Pour into a bowl, and stir in vanilla. Place plastic wrap directly on surface of pastry cream to prevent a skin from forming, and allow to cool.

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Reviews

61 Ratings
  • 5 star values: 14
  • 4 star values: 9
  • 3 star values: 22
  • 2 star values: 11
  • 1 star values: 5