Creme Patissiere (Pastry Cream)
A classic vanilla creme patissiere, this versatile pastry cream is perfect for filling Napoleons, fruit tarts, eclairs, and other desserts.
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Instructions
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Heat milk with a vanilla bean in a medium saucepan until almost boiling.
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In a large bowl, whisk egg yolks with sugar, then incorporate flour and cornstarch until smooth.
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Remove the vanilla bean, then gradually whisk the hot milk into the egg mixture.
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Strain the mixture back into the saucepan.
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Cook over medium heat, stirring constantly, until the mixture thickens and boils; continue cooking for 30 seconds more.
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Remove from heat. If a vanilla bean was not used, stir in vanilla flavoring.
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Place plastic wrap directly on the surface of the pastry cream and cool to room temperature.
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Use when cool or refrigerate; stir chilled pastry cream before using.