Creme Patissiere

the.instructor's picture

Sep. 14, 2011


Egg yolks 2
Sugar 4 Tablespoon
Cornstarch 1 Tablespoon
Flour 4 Teaspoon
Milk 1/2 Cup (8 tbs)
Egg white 1
Vanilla extract 1/2 Teaspoon



1. In a mixing bowl, beat the egg yolks with a fork, beat with sugar till the mixture is creamy

2. Into the mixture, sift cornstarch and flour, little by little, beating with each addition to blend well

3. Mix five tablespoons of milk into it

4. In a saucepan, pour in the rest of the milk and heat over high flame, turn the heat off and pour into the yolk mixture whisking to blend

5. Add the mixture back into the pan adn heat over a moderate flame, stir all the while, and allow to come to a boil; turn the heat off and cool

6. In a small bowl, beat egg whites till stiff

7. In a mdeium bowl, tranfer about a quarter of the cooled egg yolk mixture and mix the egg white mixture into it

8. Now, stir this mixture into the milk mixture in the saucepan along with vanilla extract

9. Retun the saucepan to low flame and cook the pastry cream for a couple of minutes; turn the heat off and allow to cool completely


10. Serve/Use as appropriate

Recipe Summary

Difficulty Level: Easy
Cook Time: 15 Minutes
Ready In: 15 Minutes
Servings: 2

Nutrition Facts

Serving size

Calories 273Calories from Fat 53

 % Daily Value*

Total Fat 6 g9.2%

Saturated Fat 2 g10%

Trans Fat 0 g


Sodium 54 mg2.25%

Total Carbohydrates 48 g16%

Dietary Fiber %

Sugars 33 g

Protein 7 g14%

Vitamin A % Vitamin C %

Calcium % Iron %

*Based on a 2000 Calorie diet