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Creme patissiere

This is a versitile thick french custard, creme patissiere is very creamy and has a lovely vanilla flavour perfect to pair with any dessert. The consistency of this is best for spreading and filling cakes and pastries with. Find the recipe for creme patissiere eclairs here


500g whole milk

1tsp vanilla extract

4 egg yolks

75 g granulated sugar

20g flour

30g corn flour


In a large sauce pan heat the milk over a medium heat until warm and nearly simmering.

Meanwhile in a large bowl whisk together the remaining ingredients using an electric whisk until thick and pale and reaches the ribbon consistency (Flows easily off of the whisk)

Remove the warm milk from the heat and using a ladle pour one ladle full into the egg mixture and whisk well until fully incorporated. Continue doing this with all of the milk, making sure to only add one ladle full at a time.

Once all the milk is incorporated pour the mixture back in the sauce pan and whisk with a hand whisk over medium heat until the custard thickens and is bubbling slightly.

It is important to whisk constantly whilst the custard thickens to prevent lumps forming.

Transfer the custard to a bowl and cover with cling film, press the cling film so that is touches the surface of the custard, this will prevent a skin from forming.

Place in the refrigerator to cool.

This crème patissiere is thick enough to be piped or spread onto desserts or between cakes for a creamy, vanilla filling and will keep for two days in the refridgerator

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