Crème pâtissière

Crème pâtissière

PS Desserts
750 g
Mark Roper

This is a delicious, unctuous cream thickened with cornflour to add more body than Crème Anglaise. It’s also known as pastry cream, and its extra heft means that it holds up well as a filling in cakes, eclairs and profiteroles. I like to fold through a little Whipped cream for a decadent addition to fruit tarts or use it to lighten my Rice pudding.


Quantity Ingredient
300ml milk
225ml thickened cream, (35% milk fat)
100g caster sugar
1/2 vanilla bean, halved and seeds scraped, (optional)
15g cornflour
60g egg yolk, (about 3)


  1. Combine the milk and cream in a saucepan. Add half of the sugar and the vanilla bean and seeds and bring to a simmer.
  2. In a large bowl, whisk the remaining sugar and all of the cornflour into the egg yolk until pale and thick.
  3. Strain a little of the hot milk mixture through a sieve into the egg yolk mixture, whisking constantly. Continue straining in the milk mixture, bit by bit, and whisking.
  4. Pour the mixture back into the pan. Place over medium heat and bring to a simmer, whisking all the time until the crème pâtissière is thick and shiny.
  5. Remove from the heat and keep whisking as it cools. It is now ready to use. If not using immediately, press a piece of plastic wrap directly onto the surface or dust with pure icing sugar to prevent a skin from forming.


  • Unlike crème anglaise, pastry cream needs to come back to a simmer to cook the cornflour. The addition of the cornflour prevents the egg yolk from scrambling so there’s no need to worry about over-cooking.

    You can store the crème pâtissière in the fridge for up to 1 week.
Back to top
    No results found
    No more results
      No results found
      No more results
        No results found
        No more results
          No results found
          No more results
            No results found
            No more results
              No results found
              No more results
              Please start typing to begin your search
              We're sorry but we had trouble running your search. Please try again