Pastry cream recipe! Crème Pâtissière

This is the recipe I use when I want to fill cream puffs or make a quick fruit tart.

I got the base recipe from Ricardo’s website, so please check him out here! Sometimes I find pastry cream can be a bit eggy or have a floury/corn flour taste but this recipe is really smooth and rich without either those attributes. I have flavoured this cream with cocoa powder, Grand Marnier, orange blossom water, cardamom and many others. This time I went more classic, with some fresh lemon zest, vanilla bean paste and a splash of dark rum. Please enjoy!


2/3 cup of white sugar
1/2 cup of AP flour
2 eggs

2 cups of whole milk

zest of one whole lemon
1/2 ounce of dark rum
1 tsp of vanilla bean paste

1) Whisk the eggs, sugar and flour together in a bowl.

2) Warm the milk until steaming. Temper the egg mixture slowly. Return mix to the stove.

3) Cook on medium-low until the mixture comes to a boil, reduce heat and cook until it thickens, about a minute.

4) Put into a container. Add lemon, vanilla and rum. Cover in cling film to prevent skin from forming and put into the fridge to chill, around 2 hours.

5) Fill choux chells, tart shells and top with fruit, or eat with some fruit and nuts in a bowl.

Bon appetit!


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