clock clock iconcutlery cutlery iconflag flag iconfolder folder iconinstagram instagram iconpinterest pinterest iconfacebook facebook iconprint print iconsquares squares iconheart heart iconheart solid heart solid icon
Pastry Cream in Container

How To Make Pastry Cream (Creme Patissiere)

  • Author: Cherie
  • Total Time: 15 minutes
  • Yield: About 250g - 280g of Pastry Cream 1x


Pastry cream, also known as crème pâtissière, is a rich and creamy custard that is used in various types of desserts. Find out how to make delicious homemade pastry cream in this easy recipe – with just 5 basic ingredients and 10 mins of your time! 


Units Scale
  • 200ml whole milk
  • 1 egg*
  • 55g caster sugar
  • 15g cake flour
  • 1/2 tsp vanilla extract or vanilla bean paste


  1. Whisk egg in mixing bowl. Add caster sugar and whisk well.
  2. Sift in cake flour and mix well. Set aside.
  3. Heat milk and vanilla extract in a small saucepan over low heat till warm (about 40C – 45C). Off heat.
  4. Slowly stream in half portion of the hot milk while whisking the egg mixture.
  5. Pour the egg-milk mixture back into the saucepan. Cook over low heat while whisking constantly. To prevent burning, make sure you also stir the sides of the saucepan.
  6. The mixture will start to thicken after a few minutes. When this happens, whisk vigorously till it thickens further and boil (bubbles will start to “pop). This should take about 1-2 mins.
  7. Remove from heat. Immediately strain the custard into a heatproof container. Press a pc of cling wrap onto the surface of the custard. Let cool completely before putting the lid on and refrigerate for up to 3 days.


Instead of a whole egg, you can replace with 2 egg yolks. Use 20g cake flour instead of 15g.

  • Prep Time: 5 Mins
  • Cook Time: 10 Mins
  • Method: Cook

Keywords: Vanilla, Pastry Cream