Crème Pâtissière or Pastry Cream – Dean Brettschneider

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  • 3 egg yolks
  • 45g sugar
  • 20g plain flour
  • 250ml milk
  • 30g sugar
  • 1 vanilla pod, split


Whisk together egg yolks and first measure of sugar until pale. Sift in flour and mix until the mixture is lump-free.

Place milk, second measure of sugar and vanilla pod into a large saucepan and bring to the boil. When milk starts to bubble, remove from the heat and pour about one-third of it into the yolk mixture. Whisk to combine.
Once combined, return mixture to the saucepan and continue to whisk over a medium heat. Be sure to keep stirring to avoid custard burning or sticking to the bottom of the pan. After a few minutes, the custard will start to thicken. Remove from the heat when the custard is at a fairly thick stage. It will continue to thicken as it cools. Pour through a sieve into a prepared container to ensure there are no lumps. Cover with plastic wrap to prevent a skin from forming. Cool and refrigerate until needed.

Reproduced with permission from Baked  by Dean BrettschneiderPublished by Penguin Group NZ. RRP $45.00. Copyright © 2013 Marshall Cavendish International (Asia) Pte Ltd.

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