Recipe type: Sauce
Cuisine: French
Prep time: 
Cook time: 
Total time: 
Serves: 600g
This recipe makes about 600g of creme patissiere and is used as a base recipe in some of the other recipes. This is great for mixing with mousses and other ingredients.
  • 1 Vanilla Pod (or 2.5tsp Vanilla Extract)
  • 500ml Milk
  • 120g Granulated Sugar
  • 50g Cornflour
  • 6 Egg Yolks (about 120g)
  • 50g Butter
  1. Split the vanilla bean lengthwise and scrape out the seeds.
  2. Bring the milk, vanilla pod or extract and seeds to a boil in a saucepan over a medium heat.
  3. Remove from the heat and let infuse for 10 minutes.
  4. Meanwhile combine the sugar and cornstarch(or custard powder) in a medium bowl. Add the egg yolks.
  5. Whisk just until the sugar is combined, do not let it get too pale.
  6. Whisk a third of the milk into the egg mixture to loosen it.
  7. Whisk in the remaining milk and return the mixture to the saucepan, straining it through a fine sieve and cook over a medium heat, whisking constantly.
  8. As soon as the pastry cream begins to thicken, remove it from the heat.
  9. Whisk in the butter until smooth.
  10. Scrape the pastry cream into a bowl and cover with a layer of clingfilm, pressing it down so it touches the surface of the cream. This will stop a skin forming.
  11. Allow to chill completely.