PASTRY CREAM: the easy and traditional recipe

La custard is a cream that makes up some cakes, such as cream puff, lightning, mille-feuille, Chinese, Basque cake, nun, saint-honoré or Saint-Tropez pie (mixed with butter cream) ).

This cream is based on egg yolks, wheat flour or corn flower, sugar, milk, vanilla pod. Everything is heated, whipped, cooled and flavored with vanilla, chocolate, coffee or lemon.

After gentle cooking to 85 ° C, the eggs coagulate, the preparation thickens and forms a cream. Being pasteurized, this allows longer storage than custard or floating islands that require eggs of the day. Poured hot into a clean container, closing tightly, it is placed immediately in refrigeration for good conservation.

Level of difficulty: easy
Preparation time : 10 min
Cooking time : 15 min
Total time : 25 min
Amount : 350 ml of cream
250 ml de lait entier
20 g flour + 15 g cornflour 
2 large egg yolks
40 g sugar
1 / 2 vanilla bean / 1 pinch of salt


  • Pour the milk into a saucepan.
  • Scrape the half vanilla pod with a knife, and add the grains and pod to the milk.
  • Bring to a boil over low heat to infuse the vanilla in the milk.
  • Separate the yolks from the egg whites, and put them in two salad bowls.
  • Add the sugar to the egg yolks and whisk vigorously until the mixture whitens.
  • Gradually add the sifted cornflour and flour together.
  • Mix gently to avoid lumps.
  • The mixture is homogeneous, pour half of the milk just boiling vanilla.
  • Mix delicately and then more vigorously to relax the cream.
  • Pour the soft cream into the saucepan and add half of the remaining vanilla milk.
  • Heat over low heat.
  • Stir constantly until the first broths appearing with the thickening of the cream.
  • The cream is sufficiently cooked and always soft, extinguish the fire and continue to whip to accelerate its cooling.
  • Dab the surface of the cream with a knob of butter to prevent the formation of a "skin" by cooling, filming and chilling.

Quote about cooking:

“You can make the world a better place with cooking. "

Pierre Gagnaire (Chief)

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