Crème Pâtissière


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.

Active Time:
15 mins
Total Time:
1 hrs 15 mins
Makes 1 1/3 cups


  • 2/3 cup granulated sugar

  • 3 large egg yolks

  • 1 teaspoon vanilla extract

  • 3 tablespoons all-purpose flour

  • 1 cup whole milk


  1. 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.

  2. 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.

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