Crème pâtissière, sometimes shortened to creme pat, is a rich and creamy vanilla pastry cream or thick custard that has the perfect consistency for filling eclairs, cream puffs, and fruit tarts.
Preparation Details
Prep Time: 5 mins
Cook Time: 10 mins
Total Time: 15 mins
Servings: 4
Ingredients
- 2 cups milk
- 2 tablespoons cornstarch
- 1/3 cup white sugar
- 1 large egg
- 2 egg yolks
- 1/4 cup unsalted butter, cubed
- 1 teaspoon vanilla extract
Steps
- Whisk 1/3 of the cold milk and cornstarch together in a medium bowl until smooth.
- Pour remaining milk and sugar into a small saucepan. Heat over medium heat, stirring occasionally, until milk begins to simmer; remove from heat and set aside.
- Stir egg and egg yolks into cornstarch mixture; gradually whisk in hot milk. Pour mixture back into the small saucepan; cook over medium-low heat, whisking constantly, until thickened and mixture coats the back of a spoon, about 3 to 5 minutes.
- Remove custard from heat; whisk in butter and vanilla until smooth.
- Transfer into a bowl and cover directly with plastic wrap to prevent a skin forming; allow to cool before using.
