Delightful Homemade Pastry Cream (Custard)

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!

Delightful Homemade Pastry Cream (Custard)

Recipe by Dish Lingo
0.0 from 0 votes
Course: DessertCuisine: American, EuropeanDifficulty: Easy
Prep time

15

minutes
Cooking time

15

minutes
Total time

29

minutes

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.

Ingredients

  • 3 large egg yolks

  • 1 1/2 - 2 tablespoons cornstarch or arrowroot starch

  • 4 tablespoons sugar

  • 1 1/2 tablespoons all-purpose flour

  • 1 1/4 cups milk (full-fat coconut milk or regular whole milk)

  • 1 teaspoon pure vanilla extract

  • 2 tablespoons unsalted butter, optional

Directions

  • To begin, prepare the ingredients.
  • In a medium bowl, whisk together egg yolks and sugar until the mixture is pale yellow and creamy in texture. Whisk in cornstarch and flour to combine before setting aside.
  • The sugar helps the texture of the custard to be less eggy while whisking the cornstarch and flour ensures that the ingredients are evenly distributed and create a proper paste.
  • In a saucepan, heat milk and vanilla on medium heat, bringing the mixture to a boil. Turn off the heat and remove it.
  • Adding the vanilla pod and seeds adds delicious complexity to the custard. Slow heating the milk and flavoring it with the vanilla helps the flavors to mingle and enhances the overall flavor of the custard.
  • Gradually pour the hot milk into the egg mixture while whisking constantly. Transfer the mixture back into the medium saucepan and cook over medium-low heat, whisking constantly and vigorously so that the eggs won’t curdle.
  • Constantly whisking the mixture prevents the eggs from curdling, considering that the heat of the milk can cause the eggs to separate if the mixture isn’t properly incorporated.
  • It’s time to strain the mixture! Using a fine mesh strainer, pour the custard into a medium heatproof bowl, pushing the mixture through the strainer with the back of a spoon. The straining process helps get rid of any excess lumps or clumps in preparation for the next step.
  • Adding butter (optional) and pressing a piece of plastic wrap directly onto the surface of the creme patisserie helps prevent it from forming a ‘skin.’
  • The butter helps enrich the custard and makes it creamy and smooth. Adding the plastic wrap prevents any unwanted form of skin from forming on the custard and ensures that it keeps its original form when served.
  • Finally, use a water bath to help cool the pastry cream and stop the cooking process. After the custard is cooled to room temperature, you can store it in the refrigerator for up to 3 days.
  • A water bath prevents the custard from overcooking, which can cause undesired effects the look and texture of the pastry cream.

Notes

  • A water bath prevents the custard from overcooking, which can cause undesired effects the look and texture of the pastry cream.

Tips

  • 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.