Name: Homemade Pastry Cream Recipe (Créme Patissiére)
Prep time: 5 min
Cook time: 10 min
Total time: 15 min
Yield: 6 servings
Cuisine: Other
Ingredients: 2 cups whole milk; 0.333 cup granulated sugar; 4 egg yolks; 4 tablespoons cornstarch; 0.5 vanilla bean seeds scraped; 2 tablespoons unsalted butter

Homemade Pastry Cream Recipe (Créme Patissiére)

Homemade Pastry Cream Recipe (Créme Patissiére) cover

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Homemade Pastry Cream Recipe (Créme Patissiére)

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Ingredients

Warning0 allergens identified

Homemade Pastry Cream Recipe (Créme Patissiére)

2 cups whole milk sub with full fat canned coconut milk for dairy-free

⅓ cup granulated sugar

4 egg yolks

4 tablespoons cornstarch

½ vanilla bean seeds scrapedor use 1 teaspoon vanilla bean paste or vanilla extract

2 tablespoons unsalted butter sub with vegan butter

Instructions

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Instructions

Fill a large bowl with ice, and add enough water to fill the bowl halfway. Place a medium bowl in it with a fine mesh strainer nearby along with a piece of buttered wax paper. Set aside.

Place the sugar and egg yolks in a medium bowl and whisk until well incorporated. Add the cornstarch and and whisk vigorously until smooth.

Place the milk in a medium saucepan and heat over medium low heat until just before it begins to boil (it will start smoking). When the milk is hot enough, add 1/3 of it to the egg mixture in a slow steady stream while whisking constantly to temper the eggs. Once 1/3 has been added, add the rest while whisking constantly until combined.

Place the mixture back in the saucepan and cook over medium heat, whisking constantly to prevent lumps, until the mixture begins to boil. Continue to cook for another minute until very thick, whisking constantly. Remove from heat and whisk in the vanilla and softened butter.

Strain the pastry cream through the sieve into the bowl over the ice bath using a rubber scraper to gently press it through as needed.

Cover the pastry cream with the buttered wax paper to prevent a skin from forming and allow to cool at room temperature. Once cooled, place in the refrigerator for a minimum of 1 hour and up to 2 days in advance.

Nutrition

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Tips & Tricks (5)

Temper Your Egg Yolks Properly 🥚
Slowly whisk the hot milk mixture into the egg yolks while whisking constantly, then return to the pot to avoid scrambling the eggs and achieve a silky-smooth texture.
Cornstarch Slurry Prevents Lumps 🥄
Mix cornstarch with a small amount of cold milk before adding to the hot mixture to create a smooth slurry, preventing lumps from forming in your cream.
Scrape Real Vanilla Bean for Superior Flavor 🌿
Always use fresh vanilla bean pods and scrape out the seeds yourself rather than vanilla extract—the tiny black specks add authentic French patisserie flavor and visual appeal.
Chill Rapidly for Best Texture ❄️
Press plastic wrap directly onto the surface of the hot cream and chill in an ice bath for 15-20 minutes, then refrigerate—this prevents a skin from forming and ensures a creamy consistency.
Finish with Butter for Richness 🧈
Stir in cold diced butter at the very end after cooling to add silkiness and richness that elevates the cream beyond a basic custard.