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Cream Patisserie

Prep Time 10 mins
Cook Time 10 mins


  • 2 cups Whole milk
  • 1 Vanilla bean split lengthwise, or 1 teaspoon ​vanilla flavoring
  • 5 Large egg yolks
  • 3/4 cup Sugar
  • 4 tbsp Cornstarch
  • pinch Salt
  • 2 tbsp unsalted butter


  • Bring the milk and vanilla to hot and steamy in a saucepan. Keep an eye on the pan as the milk can boil over very quickly!
  • Mix the sugar, egg yolks, corn starch and sugar together until thoroughly incorporated.
  • Pour half of the warmed milk over the egg mixture and whisk vigorously until smooth and thoroughly combined
  • Pour the egg mixture into the saucepan with the milk and continue to whisk over a medium heat
  • Cook until the mixture thickens, being careful not to let it burn on the bottom of the pan. The mixture will go very lumpy – don't worry, this is supposed to happen! Just keep whisking and the mixture will go smooth, thickened and glossy. Cook out for another two minutes, then remove from the heat
  • Add unsalted butter and mix well
  • Empty your crème pâtissière into a bowl and close cover with cling film to prevent a skin forming. Allow to cool, then place in the fridge until needed