Crème Pâtissière (Pastry Cream)

A great basic in French pastry, Crème Pâtissière is used in a lot of cakes.

Makes: 2Hands-on: 15 minutesTotal: 15 minutesDifficulty: Easy

Makes: 2


  • 1 vanilla pod
  • 2 cups whole milk
  • 6 egg yolks
  • 1⁄2 cup sugar
  • 1⁄4 cup all-purpose flour


  • Slice the vanilla pod lengthwise. Put in a small saucepan with the milk. Bring to a boil over low heat.
  • In the bowl of a stand mixer, whisk the egg yolks and the sugar until the mixture whitens. Add the flour and stir rapidly, using a wooden spoon.
  • Take the vanilla pod out of the milk, scrape out the seeds with a teaspoon, and put them back in the milk. Slowly pour the milk into the egg mixture, stirring continuously.
  • Put mixture back in the saucepan, on very low heat. Stir continuously and stop as soon as the first bubbles appear.
  • Pour in bowl and reserve. It can be stored 48 hours in the refrigerator.