Creme Patissiere Recipe (French Pastry Cream)

Light sweetness and a soft custard feel make Creme Patissiere a natural fit for desserts that need a creamy layer. Spread it in cakes, pipe it into pastries, or spoon it under fresh fruit.

📝 Ingredients

• 250 ml – 1 cup milk
• 25 g – 0.9 oz flour (– sifted)
• 3 egg yolks
• 75 g – 5 tbsp sugar
• 1/2 tsp vanilla extract

👨‍🍳 Instructions

1. 1Using an electric mixer, whip the egg yolks and sugar until pale and fluffy.
2. 2Add the vanilla extract to the milk and stir to combine.
3. 3Slowly pour in the milk while whipping, add the sifted flour, and mix until smooth. Transfer the mixture to a pot and heat over medium until it comes to a boil.
4. 4Reduce the heat and simmer for a few minutes, stirring with a whisk, until the cream thickens.
5. 5Remove from the heat and let it cool before using.