Ella’s home kitchen

Cream patisserie is one of the most common pastry creams. It’s very easy to make and tastes delicious,

Ingredient

2 eggs

40 gr sugar

20 corn starch

200 ml milk

10 gr butter

1/2 tsp vanilla (optional)

1 pinch of salt

Instruction

In a heatproof bowl, whisk the eggs and sugar until pale yellow and slightly thickened, about 1 to 2 minutes.

Add the cornstarch and whisk gently until completely smooth and lump-free. Set aside.

In a medium saucepan, heat the milk over medium heat until it steams and small bubbles form around the edge. Do not let it boil. Remove from heat.

Slowly temper the egg mixture: pour about one-third of the hot milk into the egg bowl in a thin stream while whisking constantly. This prevents the eggs from scrambling.

Pour the tempered egg-milk mixture back into the saucepan with the remaining milk.

Place the saucepan over medium heat and cook, whisking constantly, until the cream thickens and starts to bubble (about 2–3 minutes). Continue whisking for 1 more minute to cook out the raw starch taste.

Remove from heat and stir in the vanilla extract (if using).

Strain through a fine-mesh sieve into a clean bowl to remove any lumps or cooked egg bits.

Press a piece of plastic wrap directly onto the surface to prevent skin from forming. Cool to room temperature, then refrigerate until completely cold (at least 2 hours).

Happy Baking

Notes

Some recipes use only egg yolks for a richer cream pâtissière, but I prefer to use a whole egg to avoid wasting the egg whites. This makes the cream set firmer.

If you notice lumps in your cream pat, use an immersion blender to smooth it out.