three quarters shot creme patisserie in a jar

Creme Patissere





Yield 2 1/4 cups

A smooth creme patissere perfect for all your pastry and dessert needs


1/2 cup granulated sugar

1 tablespoon all-purpose flour

3 tablespoons cornstarch

1/4 teaspoon salt

3 large eggs, room temperature

2 cups whole milk, room temperature

4 tablespoons unsalted butter, cut in cubes

1 tablespoon vanilla extract


In a medium saucepan, whisk together the sugar, flour, cornstarch, and salt until well combined.

In a separate bowl, whisk toether the eggs and milk until well combined,

Pour the egg mixture into the sugar mixture and mix well until there are no lumps.

Turn on the heat to the stove on medium and continue to whisk the mixture.

Whisk the mixture continuously as it cooks and begins to thicken. The creme patissere is finished cooking once it is noticeably thicker and when you dip a spoon into the mixture and run a finger down the spoon, it leaves a line in the pastry cream.

Turn off the heat and remove the pan from the stove. Stir in the butter and the vanilla. Mix until the butter is melted and thoroughly mixed in.

Pour into a container and place plastic wrap directly on the creme patissere so that it is directly touching. This is to prevent skin forming on the pastry cream. Chill until completely cooled before using.

Courses Dessert

Cuisine French

Recipe by A Cookie Named Desire at