Creme Patissiere

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Creme Patissiere is a must of every baker’s recipe book. It’s creamy, sweet, and perfect for a variety of desserts. This is one recipe that everyone should be able to make. Plus, it’s a quick and easy way to get dessert on the table.

And who are we to argue with a staple of France’s pastry tradition?


There’s nothing I love more than a creamy, thick Patissiere, flecked with spots of real vanilla. As a vanilla lover, the more, the better.

It’s great for a quick, easy, and delicious dessert that’s ready in seconds. Serve your Creme Patissiere in other recipes, with some poached pears, to make a fruit tart, or a Creme BrulĂ©e. You can have it in the fridge, ready to go a day or two in advance. Perfect!

Creme Patissiere
Luscious, creamy and
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  1. 4 egg yolks
  2. 60g caster sugar
  3. 25g plain flour
  4. 2 tsp corn flour
  5. 270mls whole milk
  6. 1 vanilla pod
  1. Beat together the egg yolks and sugar until pale and fluffy.
  2. Whisk in the plain flour and corn flour.
  3. In a saucepan, heat the milk until just below boiling.
  4. Split the vanilla pod in half and place in the milk, allowing to infuse for a few minutes.
  5. Once infused, remove the pods and scrape out the caviar.
  6. Whisk the caviar back into the milk.
  7. Ensuring the milk is hot, whisk the milk slowly into the egg mixture.
Sauce Pots