This luscious custard cream, also known as pastry cream, serves as the heart and soul of numerous French pastries, adding a creamy richness and irresistible flavor to each bite.

Crafted from a harmonious blend of milk, egg yolks, sugar, and flour, crème pâtissière boasts a velvety smooth texture and a delicate balance of sweetness. Its versatility knows no bounds, as it serves as a filling for éclairs, cream puffs, fruit tarts, and countless other confections, elevating each creation to new heights of indulgence.What sets crème pâtissière apart is its ability to seamlessly complement a wide array of flavors, from the tartness of fresh berries to the richness of chocolate, making it a staple in the repertoire of pastry chefs worldwide.

Whether enjoyed as a filling, a topping, or simply savored on its own, crème pâtissière tantalizes the taste buds and transports dessert lovers on a journey of pure culinary bliss. So, the next time you find yourself craving a luxurious treat, look no further than the timeless elegance of crème pâtissière.

Ingredients

2 cups (480ml) whole milk

1/2 cup (100g) granulated sugar

4 large egg yolks

1/4 cup (30g) cornstarch

1 tsp vanilla extract

Directions

In a medium saucepan, heat the milk over medium heat until it just starts to simmer.

Remove from heat. In a mixing bowl, whisk together the sugar and egg yolks until pale and thick.

Whisk in the cornstarch until well combined.

Slowly pour the hot milk into the egg mixture, whisking constantly to prevent the eggs from curdling. Once combined, pour the mixture back into the saucepan and return it to the stove over medium heat.

Cook, whisking constantly, until the mixture thickens and comes to a boil.

This should take about 2-3 minutes. Once thickened, remove from heat and stir in the vanilla extract.

Transfer the crème pâtissière to a clean bowl and cover the surface with plastic wrap to prevent a skin from forming.

Allow the pastry cream to cool to room temperature before using or refrigerate for later use.

You can use crème pâtissière as a filling for pastries, tarts, or cakes. Enjoy!