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Homemade Vanilla Pastry Cream (Crème Pâtissière)

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This Homemade Vanilla Pastry Cream (Crème Pâtissière) is a rich, silky French custard made with egg yolks, milk, cream, and real vanilla. Prepared using a simple one-pot method, it delivers a smooth, bakery-quality filling perfect for cakes, tarts, and pastries.

  • Author: Sophia
  • Prep Time: 10 minutes
  • Cook Time: 10 minutes
  • Total Time: 4 hours 20 minutes
  • Yield: 1 1/2 cups (about 6 servings)
  • Category: Dessert
  • Method: Stovetop
  • Cuisine: French
  • Diet: Vegetarian

Ingredients

  • 1/3 cup (65 g) granulated sugar
  • 2 tablespoons (16 g) cornstarch
  • 1 tablespoon (9 g) all-purpose flour
  • 3/4 cup (180 ml) 35% heavy whipping cream
  • 3/4 cup (180 ml) whole milk or 2% milk
  • 4 large egg yolks
  • 1 vanilla bean (or 1 teaspoon pure vanilla extract)
  • 2 tablespoons (28 g) unsalted butter, cold and cubed

Instructions

  1. In a small saucepan, whisk together sugar, cornstarch, and flour until lump-free.
  2. Gradually whisk in the heavy cream, then add the milk and mix until smooth.
  3. Add egg yolks one at a time, whisking thoroughly after each addition.
  4. Split the vanilla bean, scrape seeds into the mixture, and add both seeds and pod (if using extract, add after cooking).
  5. Cook over medium-low heat, whisking constantly for 7–10 minutes until thickened. Once it gently bubbles, allow it to bubble for about 5 seconds while whisking, then remove from heat.
  6. Strain through a fine mesh sieve into a clean bowl if desired. Remove vanilla pod.
  7. Whisk in cold butter until fully melted and smooth. Stir in vanilla extract if using.
  8. Press plastic wrap directly onto the surface and refrigerate at least 4 hours until fully chilled and set.

Notes

  • Whisk constantly to prevent scorching or curdling.
  • Custard must briefly bubble to fully activate the starch.
  • Store refrigerated up to 4 days with plastic wrap touching the surface.
  • Do not freeze, as texture may become grainy.
  • If too firm after chilling, whisk vigorously to loosen before use.

Nutrition

Find it online: https://savorymomskitchen.com/homemade-vanilla-pastry-cream-creme-patissiere/