Crème Patissière

Crème Patissière

2.60 from 5 votes
Course Dessert
Cuisine French
Servings 4


  • 250 ml Milk
  • 1 tsp vanilla paste
  • 3 egg yolks
  • 50 g Caster Sugar
  • 20 g corn flour or Plain Flour


  • In a large saucepan, boil the milk with the vanilla paste.
  • Whisk the egg yolks with sugar and add the cornflour, pour the warm milk into the egg mixture, a little at a time whilst whisking.
  • Place the saucepan back on a medium heat. Cook to a boiling point, until thickened like a bechamel texture, stirring constantly for 3-5 minutes.
  • Pour the crème Patissière into a bowl and lay a layer of cling film over the mixture to prevent a skin forming.
  • Allow to cool in the fridge for 20-30 minutes. Use as needed within 2 days.
Keyword Choux Pastry, cream, french, Kevin Dundon, pastry, tart

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