A smooth and creamy crème pâtissière that’s rich, velvety, and perfectly flavored with vanilla and butter—ideal for filling tarts, pastries, or layered desserts.
Recipe Information
Total Time:
Yield:
1½ cups (enough for one 13½ x 4½-inch tart or one 9-inch tart)
Ingredients
1⁄3 cup granulated sugar
2 tablespoons cornstarch
1⁄8 teaspoon salt
1¼ cups whole milk
3 large egg yolks, slightly beaten
2 tablespoons butter, cubed
2 teaspoons vanilla extract
Directions
In a medium heavy saucepan stir together sugar, cornstarch, and salt; whisk in milk and egg yolks until well blended. Cook egg yolk mixture over medium heat, stirring constantly, until it starts to thicken. Remove from heat; whisk until smooth.
Return to heat and cook for 1 minute, stirring constantly. Remove from heat; stir in butter cubes and vanilla.
Pour cream mixture into a bowl and cover surface with plastic wrap to prevent forming a skin. Chill before putting in tart shell.
