Creme Patissiere / Pastry Cream

There are many different versions of creme patissiere. This is the one I learnt at Ecole Banette. Do use whole milk rather than any other type. Once it is cooked, cool quickly and store until needed.
Course Afternoon Tea, Dessert
Cuisine French
Keyword creme patissiere, pastry cream
Prep Time 15 minutes
Servings 750 millilitres
Author breadbakerdanielle



  • 500 ml whole milk
  • 50 gr butter
  • 100 gr sugar granulated or caster
  • 20 gr cornflour
  • 2 medium eggs


  • Half fill a large bowl that your mixing bowl will fit into with cold water.
  • Melt the butter in the milk in a saucepan
  • Mix the cornflour and the sugar together in a bowl.. Add the eggs and beat well
  • Pour a little of the warmed milk and butter into the eggs, cornflour and sugar. Mix well
  • Pour all the mixture back into the saucepan and cook until thick (about 3 minutes)
  • Pour the mixture back into the bowl and carefully place into the larger bowl of cold water to cool. Place a plate on top of the bowl to stop a skin forming
  • The mixture can be kept for 2 days in the refrigerator. It does not freeze well.