Creme Patissiere


  • 2 3/4 cups milk
  • 2/3 cup sugar
  • 1/4 cup cornstarch
  • 1/8 tsp salt
  • 4 egg yolks
  • 2 tbs butter
  • 1 tsp vanilla extract


Pour milk, sugar, cornstarch, salt, and egg yolks into a pan on medium heat.
Keep stirring until mixture thickens. Careful not to scramble.
If mixture scrambles, remove from heat and whisk vigorously until smooth.
Once thick, remove from heat and add butter and vanilla
Transfer to a bowl and cover with plastic wrap touching the surface of the cream (so it doesn’t develop a skin)
Refrigerate until cooled


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