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Crème Pâtissière (Vanilla Pastry Cream)

Prep
5 min
Bake
10 hr
Total
10 hr 5 min
Makes
1

Ingredients

  • ½ cup plus 2 tbsp125 ggranulated sugar
  • 3egg yolks
  • 1large egg
  • ½ cup60 gall-purpose flourIn German recipes plain flour means soft wheat flour Type 405 unless stated otherwise. In the US use all-purpose flour; in the UK, plain flour.
  • 2 cups plus 1 tbsp0.5 lmilk
  • 1vanilla beanA whole vanilla pod; the seeds are scraped out and used. In the US use a vanilla bean, or 1 tsp vanilla bean paste per bean; in the UK, a vanilla pod, or 1 tsp vanilla bean paste per pod.

Method

  1. Stir the sugar and flour together. Add the egg yolks and the egg and whisk vigorously again.

  2. Bring the milk to a boil with the vanilla seeds and the scraped-out vanilla bean.

  3. Pour a small splash of the boiling milk into the flour, egg and sugar mixture and whisk hard. Add a splash of milk 2 more times, then pour the whole mixture into the boiling milk and let it boil for 1 minute, stirring constantly.

  4. Remove the vanilla bean, transfer the cream to a bowl and cover it with plastic wrap so the wrap touches the surface of the still hot cream (this keeps a skin from forming).

  5. Let it cool, then use it however you like.

From German Pastry Chef. Full recipe with photos: germanpastrychef.com/recipes/creme-patissiere-vanilla-pastry-cream/