Recipes Desserts Crème Pâtissière 3.0 (3) 4 Reviews Crème pâtissière is rich pastry cream used as a base or filling for countless French desserts. This version goes along with Jacques Pépin's Grand Marnier Soufflé, which was originally published in Food & Wine in 1978. By Jacques Pépin Jacques Pépin Instagram Jacques Pépin is a legendary French chef and longtime contributor to Food & Wine. Known for his work at New York City's Le Pavillon and his own restaurant La Potagerie, Pépin was also a culinary leader at Howard Johnson's, the World Trade Center, and the French Culinary Institute. Food & Wine's Editorial Guidelines Published on August 9, 2018 Print Rate It Share Share Tweet Pin Email Active Time: 15 mins Total Time: 1 hrs 15 mins Yield: Makes 1 1/3 cups Ingredients 2/3 cup granulated sugar 3 large egg yolks 1 teaspoon vanilla extract 3 tablespoons all-purpose flour 1 cup whole milk Directions Whisk together sugar, egg yolks, and vanilla in a medium bowl until mixture is pale yellow and “makes ribbons,” 3 to 4 minutes. Add flour; whisk until smooth. Bring milk to a boil in a medium saucepan over medium, about 3 minutes. Gradually add milk to egg yolk mixture, whisking constantly. Return mixture to saucepan. Bring to a boil over medium, whisking constantly, about 3 minutes. Boil mixture, whisking constantly, 1 minute. Transfer mixture to a medium bowl; press plastic wrap directly onto surface. Let cool to room temperature, about 1 hour. Mixture can be chilled, covered, for up to 3 days. Rate it Print