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How To Make Crème Pâtissiere / Pastry Cream / Thick Custard

As-Salam Alaykum, Greetings Reader,

Crème Pâtissiere / Pastry Cream / Thick Custard is used in many desserts such as fruits tarts, vanilla custard slices and my childhood favourite good ol' jelly and custard!

Like all good food, homemade always tastes better so it is worth adding this recipe to your collection.

Crème Pâtissiere / Pastry Cream / Thick Custard

Recipe adapted from Paul Hollywood's Vanilla Custard Slice


  • 500ml / 2 cups whole milk
  • 1 teaspoon pure (halal) vanilla bean paste or 1 vanilla bean, split down the middle and seeds scraped out
  • 100g or 1/2 cup sugar (I used granulated)
  • 4 large or 5 mixed weight eggs, yolks only
  • 40g OR 1/3 cup corn flour


  • Medium size saucepan
  • Wooden Spoon
  • Silicone / heatproof balloon whisk
  • Teaspoon or pairing knife to scrape out vanilla seeds
  • Measuring cup or jug
  • Weighing Scales


Pour the milk into a saucepan, add vanilla. Bring milk to boil then remove from heat.
 Separate eggs, place egg yolks in a medium size bowl 
 Add corn flour and sugar
Whisk egg yolks, sugar and corn flour together.
 Whilst whisking continuously, pour a little of the hot milk from the pan into your egg mixture.
 Whisk in the rest of the hot milk until well combined then return to saucepan

Cook the custard over a medium heat, whisking all the time until the mixture becomes comes to a boil and thickens.

Remove from heat and if your custard is lumpy, pass it through a sieve into a clean bowl.
To store: Cover surface of pastry cream with cling film, ensuring there is no gap between the custard and the cling film or a skin will form (not pleasant). Place in fridge until you required.
* For an extra rich and smooth custard  - mix in 40grams of unsalted butter after removing the custard from the heat.

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At 18 March 2013 at 09:30 , Blogger Karima said...

Ooh I have never seen a recipe for custard! - Saving this one for future :)

At 18 March 2013 at 19:17 , Blogger Unknown said...

:) in sha Allah I hope you try it and love it remember this is a very thick custard, great for filling choux buns, doughnuts or an alternative filling for a cake. it also would be nice eaten hot with treacle pudding. If you prefer a thinner custard then reduce the amount of corn flour you add to the egg yolks. <3


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