How to make Creme Patisserie (Pastry Cream)

Way to go:  get all your ingredients ready before you start and follow the method step by step… keep your eyes on the pot, don’t take it off the heat and don’t stop whisking until the pastry custard takes on a ‘gluey’ consistency – the sign is that the custard starts ‘lifting’ slightly off the bottom and sides of the pot as you stir…


2 eggs

100g caster sugar

50g cake flour

10g custard powder

500 ml milk

1 drop vanilla paste


Gather your ingredients & sieve your custard powder & flour

Put the milk on the stove to bring to the boil while you cream your sugar and egg (whisk together in a large bowl until ‘white’)

Add custard powder and flour to sugar/egg mix (keep your eye on the milk)

Once the milk has boiled pour it into the sugar/egg mix, add the vanilla and mix well

Put mix into a CLEAN pot & WHISK constantly on the heat until it is thick & glue-like (until it comes away from the sides)

Pour the mix onto a clean surface to cool – spread it out and sieve icing sugar over it (to prevent skin formation)

Once cooled use for Danish Pastries, Fruit Tartlets etc etc or whisk together with whipped cream to make a Creme Santanora (1/3 cream and 2/3rds pastry cream as used in the Saint Hanore Cake).


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