Luscious Crème-Pâtisserie, a Velvety Base for Delightful Desserts. Creamy Perfection in Every Spoonful. Divine Culinary Creation.

Crème Pâtisserie


  • 500 ml (17,6 oz) milk
  • 150 g (5,3 oz) sugar
  • 4 egg yolks
  • 40 g (1,4 oz) cornstarch (can be replaced with 80 g/2.8 oz flour)
  • 50 g (half stick) butter
  • 1 tbsp vanilla extract (can be replaced with 1 whole vanilla bean)
  • pinch of salt


  1. In a saucepan, heat the milk over low power. If you are using a vanilla bean, split it lengthwise, scrape the seeds, and add both the seeds and the pod to the milk.
  2. In a large mixing bowl, mix together the egg yolks, sugar, cornstarch, and a pinch of salt until well combined.
  3. Pour warm vanilla-flavored milk over the egg yolk mixture slowly, while continuously mixing to avoid scrambling.
  4. Remove the vanilla pod scrapes.
  5. Transfer the mixture to a sturdy saucepan and cook it over medium heat while continuously mixing until it thickens to the desired cream consistency.
  6. Add 50 g of butter to the cream and let it melt while blending.
  7. Once you are satisfied with the texture of your custard, turn off the stove and add 1 tbsp of vanilla extract, if you are using vanilla extract instead of beans, and blend well.
  8. Transfer the custard to a bowl and cover the surface to prevent skin from forming.
  9. Let the cream cool off at room temperature then proceed to refrigerate for a minimum of 6 hours before usage.


  • Diana

    Hey! I’m Diana. a 30-year-old culinary enthusiast with a passion for creating mouthwatering dishes that tantalize your taste buds. With over 15 years of cooking experience under my apron, I’ve spent countless hours in the kitchen honing my skills, experimenting with flavors, and discovering the most delectable recipes.

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