Crème Saint-Honoré

Pastry Cream

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Preparation info

  • 3 to 4 cups

    • Difficulty


Appears in

New York Times Menu Cookbook

New York Times Menu Cookbook

By Craig Claiborne

Published 1966

  • About


  • cups milk
  • ½ vanilla bean, ½ teaspoon vanilla extract, or 2 tablespoons orange liqueur
  • 4 egg yolks
  • ¾ cup plus 2 tablespoons sugar
  • ¼ cup all-purpose flour
  • 1 envelope unflavored gelatin
  • 2 tablespoons water
  • 6 egg whites


  1. Heat the milk, along with the vanilla bean if used. If the extract or liqueur is used, reserve until later.

  2. Beat the egg yolks until they are thick and lemon-colored. Gradually add three-quarters cup sugar while continuing to beat. Beat in the flour and the milk.

  3. Soak the gelatin in the water.

  4. Place the egg-yolk mixture in a pan and heat, stirring, until the mixture thickens and comes to the simmering point. Remove from the heat and stir in the gelatin until it dissolves. Stir in the extract or liqueur if used. Set aside to cool.

  5. When the mixture is cool but not set, beat the egg whites until frothy. Gradually beat in the remaining sugar until the whites are stiff but not dry. Fold the egg whites into the cooled custard mixture.

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