This recipe for Creme Patissiere (Pastry Cream or Custard) is a classic, thick, and creamy custard that is sure to make any tart, cake, or pastry shine. With only 15 minutes of preparation time, this delightful treat is as easy to make as it is delicious. The combination of egg yolks, sugar, all-purpose flour, cornstarch, whole milk, vanilla extract, and butter together create a harmonious flavor balance that’ll have you wanting more.
Making this classic custard requires a few simple steps that ensure its success. Start by whisking together the egg yolks, sugar, cornstarch, and flour until the mixture is pale yellow and creamy. Heat the milk, vanilla pod, and seeds in a medium saucepan until just simmering, then gradually pour in the hot milk while simultaneously whisking the egg mixture until combined and smooth.
This classic, thick, and creamy custard is an incredibly versatile treat that can be used to make a wide variety of dessert items. From tarts to pies, to cakes, and to pastries, the possibilities are endless! Making a classic creme patisserie is not only simple but also takes minimal effort. Plus, the results are totally worth it!
- To create a more creamy pastry cream, add some pieces of butter at room temperature while the custard is still warm. Incorporate a small amount at a time and whisk until fully blended (recommended).
- To make a lighter pastry cream, blend in 1/2 cup of softly whipped cream (made by mixing heavy cream and a bit of sugar together in an electric mixer until soft peaks form).
- You can also add different flavorings to the creme patisserie, such as instant coffee powder (mixed with the milk and sugar), lemon or orange zest (combined with the milk and sugar), chocolate (whisked into the hot milk prior to tempering), fruit puree (added one the custard has cooled), and alcohol (1/2 tablespoon to the warm custard, like Grand Marinier, Limoncello, Kirsch, brandy, or rum).
- It is recommended to strain the pastry cream once it is cooked on the stovetop, as it may contain some curdled eggs due to the heat.
- Let the custard boil for 30 seconds, which will help activate the cornstarch and remove its flavor.