Crème Pâtissière III

Pastry Cream III

Preparation info
  • Makes about

    .7 liter

    • Difficulty


    • Ready in

      30 min

Appears in
The Fundamental Techniques of Classic Pastry Arts

By French Culinary Institute

Published 2021

  • About


  • 5 large egg yolks, at room temperature
  • 40 grams (1⅓ ounces) cornstarch


Prepare your mise en place.

Combine the egg yolks and cornstarch with half of the sugar in a mixing bowl, whisking until the mixture is well blended and lightly colored.

Place the milk in a russe. Using a small sharp knife, scrape the seeds from the vanilla bean into the milk. Add the bean, along with the remaining sugar, and place the pan over high heat. Bring to