Crème patissière

Crème patissière, also called pastry cream and confectioners’ custard, which is used in fillings for cakes, eclairs, tarts and also a base for souffles. If you’ve tried making your own custard and resulted in a split egg mess, then don’t you worry, as this recipe involves flour which makes it completely stable.

I remember the first time making these, I was so amazed with the result I ended up eating half of it! If you can resist the temptation of this creamy goodness then you can store it in the fridge for 2-3 days.


– 500ml Whole milk

– 1 tsp vanilla extract

– 6 medium egg yolks

– 75g caster sugar

– 25g plain flour

– 20g cornflour

1. Put the milk and vanilla into a heavy-bottomed saucepan, bring to a rolling boil (just when the sides starts to boil).

2. Meanwhile, in a large bowl, whisk together the egg yolks and caster sugar until they turn a pale yellow colour, then whisk in the flour and cornflour.

3. Gently pour in the milk, whisking continuously, then pour back into the pan.

4. Whisking constantly, bring back to the boil over a medium heat and cook until the require consistency.

5. Pour the crème pâtissière into a bowl. Cover the surface with cling film, allowing the cling film to touch the surface and allow to cool.

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