Easy Vanilla Pastry Cream (Crème Pâtissière) Recipe
This Easy Vanilla Pastry Cream, or Crème Pâtissière, is a rich, thick, and luscious custard made in one pot without tempering egg yolks. Perfect for filling cakes, cupcakes, and pastries, or serving with fresh berries, this classic French cream is smooth and infused with real vanilla bean for an authentic flavor.
- Prep Time: 10 minutes
- Cook Time: 15 minutes
- Total Time: 4 hours 25 minutes
- Yield: 1.5 cups
- Category: Dessert
- Method: Stovetop
- Cuisine: French
- Diet: Vegetarian
Ingredients
Dry Ingredients
- ⅓ cup (65g) granulated sugar
- 2 tablespoons (16g) corn starch
- 1 tablespoon (9g) all-purpose flour
Wet Ingredients
- ¾ cup (180ml) 35% heavy whipping cream
- ¾ cup (180ml) whole milk or 2% milk
- 4 large egg yolks
- 1 vanilla bean (or 1 teaspoon pure vanilla extract)
- 2 tablespoons (28g) unsalted butter
Instructions
- Mix Dry Ingredients and Cream: In a small 1-quart stainless steel saucepan, whisk together sugar, corn starch, and flour until evenly blended with no lumps. Slowly whisk in the heavy cream until smooth.
- Add Milk and Egg Yolks: Pour in the milk and whisk well. Add the egg yolks one at a time, whisking evenly after each addition to combine fully.
- Prepare Vanilla Bean: Massage the vanilla bean to loosen the seeds. Split it lengthwise with a sharp knife and scrape out the seeds. Add both the seeds and the scraped pod to the pot.
- Cook Mixture: Place the saucepan over medium-low heat and whisk constantly until the mixture thickens, which can take up to 10 minutes. Increase heat to medium if needed but do not stop stirring to avoid burning.
- Finish Thickening: When the mixture starts to bubble, let it bubble for 5 seconds while stirring, then immediately remove from heat and transfer to a clean bowl. Optionally, strain through a fine mesh sieve to remove any cooked egg pieces and discard the vanilla pod.
- Add Butter and Vanilla Extract: Stir in the butter until melted and fully incorporated. If using vanilla extract instead of the bean, add it now.
- Chill: Cover the surface of the custard with plastic wrap to prevent a skin from forming and refrigerate at least 4 hours until thoroughly chilled. Use within 3 days.
Notes
- Whisk constantly when heating to prevent lumps and burning.
- Using fresh vanilla bean seeds enhances authentic flavor more than extract.
- Plastic wrap directly on surface stops a skin from forming during chilling.
- Can be used as a standalone dessert with crushed biscuits or fresh fruit.
- Pass through a sieve for ultra-smooth texture if desired.
