Pastry cream
Nutrition per serving
Pastry cream: the basic vanilla custard of patisserie, which fills éclairs, tarts and millefeuilles. Smooth and fragrant, it can be mastered in a few minutes.
Preparation: 10 min | Cooking: 10 min | Servings: 6 | Difficulty: Easy
Calculated per portion from Anses Ciqual 2025 values for each ingredient, based on the quantities listed. Household measures (spoonfuls, pieces) use average weights. 135 kcal · 4 g protein · 23 g carbohydrate · 3 g fat
Ingredients
- 500 ml milk
- 3 egg yolks
- 80 g sugar
- 40 g cornflour
- 1 vanilla pod
Method
- Heat the milk with the vanilla.
- Whisk the yolks, sugar and cornflour.
- Pour the hot milk over them, stirring, then return to the heat.
- Thicken, stirring constantly, then cover with cling film touching the surface and cool.
Nutritional benefits
Homemade, you control the sugar (often reduced compared with bakery versions) and avoid additives. The milk and eggs provide calcium and protein. Use as a reasonable filling.
Variations and substitutions
- Chocolate.
- Lighter (semi-skimmed milk).
- Flavoured with coffee, pistachio or praline.
- Mousseline (with butter, richer).
Storage and making ahead
Keeps for 2 days in the fridge, with cling film touching the surface. Use well chilled.
💡 Good to know
Press cling film directly onto the cream as soon as it is cooked: this stops a skin forming on the surface.
Read also
Discover more vegetarian recipes · recipes for children.
The foods in this recipe: milk · egg yolks · sugar · cornflour · vanilla pod.
You might also like these recipes: Green smoothie with spinach, banana and mango · Healthy banana bread (no refined sugar) · Light rice pudding.
