Last Updated on 27 September, 2026 by Elby | The Tasteful Pantry
Crème pâtissière (also known as pastry cream) takes centre stage with most dishes it plays a part in. Silky, smooth, and utterly delicious, this custard is the backbone of many traditional desserts, from éclairs and tarts to profiteroles and doughnuts. Lemon Portuguese Tarts and gâteau Basque are worth trying if you like custard-filled desserts.
Despite what you might think, crème pâtissière is super simple to make at home, and uses everyday ingredients. The cornflour and eggs turn the milk into a thick and creamy, luxurious custard cream, ready for whatever dish you have in mind.
What to do with your leftover egg whites? Turn them into meringue kisses of course!
What Is Crème Pâtissière?
Crème pâtissière is a thick, rich custard made from a combination of milk, egg yolks, sugar, cornflour (cornstarch), vanilla and butter. You can also use half milk and half cream for a richer version. Unlike crème anglaise (pouring custard), which remains quite fluid, this vanilla custard is cooked until it thickens, making it ideal for piping into pastries or spreading over tart bases.
Variations and Uses
Crème pâtissière is a key component in many French pâtisserie favourites, but don’t just limit yourself to one cuisine.
- Éclairs and Profiteroles: Pipe the custard into choux pastry for a decadent filling.
- Fruit Tarts: Spread a generous layer of crème pâtissière over a shortcrust base, then top with seasonal fruits.
- Mille-Feuille: This layered pastry is a delightful combination of puff pastry and thick, vanilla-flavoured custard.
- Doughnuts: Pipe a generous amount of the vanilla custard into homemade doughnut balls.
- Sides: Add as a side to a variety of desserts.
Beyond traditional uses, crème pâtissière can be adapted to suit a variety of desserts. Add melted chocolate or cocoa powder for a rich chocolate custard. Add espresso for a coffee hit. For a zesty variation, mix in some lemon or orange zest. Fold in a splash of liqueur for an adult-friendly treat. Stir in some fruit (passionfruit works well) for a refreshing summer treat. I’m sure you can come up with some other great variations!
Top Tips for Perfect Crème Pâtissière
- Strain for Smoothness: My method rarely forms lumps. However, if you stopped stirring, didn’t mix the cornflour properly, or for some other reason lumps have formed, just pass the cooked custard through a sieve. This will achieve the smoothest texture.
- Chill Properly: Always cover the surface of the custard with cling film to prevent a skin from forming as it cools.
- Make Ahead: Crème pâtissière can be made in advance and stored in the fridge for up to 3 days, making it perfect for planning ahead.
Elevating Your Baking with Crème Pâtissière
The beauty of crème pâtissière lies in its versatility. Whether you’re crafting an elegant French tart or simply want to fill a homemade doughnut, this luxurious custard adds a touch of indulgence to any dessert. With just a few simple ingredients, you can bring a taste of classic French baking into your own kitchen.
Calories and Nutritional Information
The figures used in the recipe are estimates only and should be taken with a grain of salt – pardon the pun. If you require precise figures, please check the numbers yourself as they will vary with different food brands, oil content, fat absorption, etc. If there are optional extras or serving suggestions, these may not have been included in the nutrition and calorie figures.
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Crème Pâtissière
*Note: Adjusting servings will not adjust the ‘light grey’ quantities
Ingredients
- 5 large egg yolks
- 100 grams caster sugar
- 40 grams cornflour
- 500 ml milk - full cream (or half cream / half milk for a richer custard)
- 1 vanilla pod - seeds only, or 3 tsp vanilla extract (see notes)
- 50 grams unsalted butter
- ⅛ tsp salt
Instructions
- Place the egg yolks, sugar and cornflour in a small saucepan and whisk until combined – it will be thick.
- Gradually whisk the milk (and cream, if using) into the egg mix. Turn the stove onto low-medium heat and stir constantly until the custard thickens. Remove immediately from the heat.
- Add the vanilla, butter and salt, whisking until the butter has melted.
- If using hot, use immediately. If you require cold custard, leave for 10 minutes, for the saucepan to cool. Stir the custard, then place a piece of baking paper directly onto the top of the custard – this will stop a skin from forming.Use this recipe to make delicious custard filled doughnuts.
Notes
Nutrition
*Nutrition and calorie figures are estimates only.
