Velvety Vanilla Crème Pâtissière

Prep Time: 15 minutes Servings: 4-6 

 Ingredients

50cl whole milk

4 egg yolks

100g sugar

40g cornstarch (or flour)

1 vanilla pod (or 1 tsp vanilla extract)

30g butter (optional, for extra creaminess)

Preparation

Heat the milk: Pour 50cl of milk into a saucepan. Split the vanilla pod in half, scrape out the seeds, and add them to the milk. Heat over low heat until simmering, then let infuse off the heat for 5 minutes.

Whisk the egg yolks: In a bowl, whisk 4 egg yolks with 100g sugar until light and fluffy. Add 40g cornstarch and mix well to avoid lumps.

Cook the cream: Remove the vanilla pod from the milk and slowly pour half of the hot milk into the egg yolk mixture, whisking constantly. Pour the mixture back into the saucepan with the remaining milk and cook over medium heat, stirring constantly. As soon as the cream thickens, cook for another minute to ensure it’s well combined.

Finish the cream: Off the heat, add 30g butter and mix until smooth and shiny. Pour the cream into a bowl, cover with plastic wrap, and let cool.

Tips & Variations

Storage: Keeps for 48 hours in the refrigerator, covered with plastic wrap to prevent a skin from forming.

Ideal temperature: Use cold to fill desserts or slightly warm to accompany pastries.

Gourmet variation: Add 2 tbsp cocoa powder for a chocolate cream or orange zest for a fruity twist.

Anti-waste tip: Use leftover egg whites to make meringues or financiers!”