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Creme Patissiere

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.
Prep Time 5 mins
Cook Time 10 mins
Servings 600 g


  • 1 Vanilla Pod (or 1 tsp Vanilla Bean Paste)
  • 500 ml Milk
  • 120 g Granulated Sugar
  • 50 g Cornflour
  • 120 g Egg Yolks approx 6 eggs
  • 50 g Unsalted Butter


  • Split the vanilla bean lengthwise and scrape out the seeds.Bring the milk, vanilla pod or extract and seeds to a boil in a saucepan over a medium heat.
    Remove from the heat and let infuse for 10 minutes.
  • Meanwhile combine the sugar and cornstarch(or custard powder) in a medium bowl. Add the egg yolks.
    Whisk just until the sugar is combined, do not let it get too pale.
  • Whisk a third of the milk into the egg mixture to loosen it.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.

    As soon as the pastry cream begins to thicken, remove it from the heat.
  • Whisk in the butter until smooth.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.
    Allow to chill completely.