Pastry cream (Creme Patissiere) – a delicious recipe with milk, vanilla bean, sugar, egg yolks, cornstarch, heavy cream. Easy to follow and perfect for any occasion.
Serves 4
Baking & Desserts
Servings:persons
1
Place the milk and split vanilla bean, if used, in a saucepan and bring to a boil.
2
Cover and keep hot.
3
Put the sugar and egg yolks in a mixing bowl (this may be done in a mixer) and beat with a wire whisk until the mixture is golden yellow and forms a ribbon.
4
Using the whisk, stir in the cornstarch.
5
Strain the hot milk into the egg and sugar mixture, beating constantly with the whisk.
6
The vanilla bean may be rinsed off and stored in sugar.
7
Pour the mixture back into the saucepan and bring to a boil, stirring constantly with the whisk.
8
Cook for one minute, stirring vigorously.
9
Remove from the heat.
10
Add the vanilla extract, if used.
11
Cover and let cool.
12
Fold in the whipped cream and Grand Marnier.
461
kcal
Calories
31
g
Fat
30
g
Carbs
13
g
Protein
FatCarbsProtein
* Per serving · 4 servings · Values may vary.
No additional tips available.
No specific allergen information. Please check the ingredient list for possible allergens.
How did you like this recipe?
Thank you — your rating has been saved!
Frequently Asked Questions
This recipe makes 4 servings. You can adjust the portion size directly on this page.
You need 7 ingredients. The key ingredients include: 1 cup milk, 1/4 vanilla bean or 1/2 teaspoon pure vanilla extract, ⅓ cup granulated sugar, 3 egg yolks, and more.
Yes, Pastry cream (Creme Patissiere) falls under the Baking & Desserts category and is a great choice for this type of meal.
Store in an airtight container at room temperature for up to 3–5 days. For longer storage, freeze for up to 3 months — no need to refrigerate or reheat.
We use cookies — including from Google AdSense — to give you a better experience and show relevant advertising.
Privacy Policy
