Crème Pâtissière
Ingredients
- 1 cup white granulated sugar
- 5 egg yolks
- ⅔ cup all-purpose flour
- 2 cups boiling milk
- 1 tbsp butter
- 1½ tbsp vanilla extract
Ingredients for 5 servings (890 g) · the original recipe
Method
- 1
In a 3-quart mixing bowl, beat the sugar into the egg yolks with a wire whisk until the mixture is pale yellow and forms a ribbon.
- 2
Beat in the flour.
- 3
While beating continuously, pour the hot milk onto the egg yolk mixture in a thin stream.
- 4
Pour the mixture into a saucepan and set over moderate heat, stirring constantly.
Stovetop - 5
Bring to the boil slowly while stirring well to avoid lumps.
Stovetop - 6
When it reaches the boil, stir for 2 to 3 minutes to cook the flour well, being careful not to burn it in the bottom of the pan.
- 7
Remove from the heat, then beat in the butter followed by the vanilla extract.
- 8
Cover the surface with a sheet of parchment paper to prevent a skin from forming and allow to cool.
Recipe from Wikibooks Cookbook, written by Wikibooks contributors. Used under the CC BY-SA 4.0 licence; the ingredient list and method on this page are taken from that page and edited (its notes, tips and variations are not reproduced), and are available under the same licence. The macros, equipment tags and scaling are Ma Kitchen’s own and are not the source’s figures. Ma Kitchen is not affiliated with or endorsed by Wikibooks Cookbook. Copied on 2026-11-12.
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