How to make Pastry Cream | Creme Patissiere Recipe

By Recipes by Carina · 20 min

Ingredients

Instructions

1. Separate the eggs: put the yolks in a medium bowl and the whites in another bowl for later use.
2. Add the sugar to the yolks and whisk until light, fluffy and doubled in volume, about 2-3 minutes.
3. Add the flour (or cornstarch for a gluten-free version) and whisk until smooth with no lumps.
4. Heat the milk in a medium saucepan over medium-low heat until it just starts to come to a boil, without boiling it. Remove from the heat.
5. Set the egg bowl on a tea towel to keep it steady. While whisking constantly, slowly pour in the hot milk. Once half has been added, pour the mixture back into the saucepan.
6. Place the saucepan over low heat and whisk constantly until thick. Do not walk away, as it thickens very quickly.
7. Once thick and holding its shape, pour into a bowl and stir in the vanilla.
8. Press cling film directly onto the surface and refrigerate for at least 4-6 hours. Whisk briefly before using.

Summarized from Recipes by Carina's video. Watch it for the details.

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