A simple yet delicious recipe for Creme Patissiere (Vanilla Pastry Cream) – a rich and creamy custard used in many types of dessert! This recipe is gluten free, and also dairy free friendly. If you’re looking for chocolate pastry cream, you can find that recipe right here.
Learn how to make rich, creamy vanilla pastry cream from scratch!
- What is pastry cream (creme patissiere) used for?
- Types of custard
- Cooking tips to make sure you get perfect creme patissiere (pastry cream) each time.
- The first step is to heat the milk.
- Make sure to mix the eggs, cornstarch, and sugar together in a separate bowl until you have a nice smooth paste.
- Be careful when tempering the eggs with the hot milk.
- Keep whisking and mixing the pastry cream while cooking.
- Bring the vanilla pastry cream to a boil.
- Strain the pastry cream.
- Cooling down the pastry cream.
- Common creme patissiere mistakes
- Frequently asked questions about this recipe
- Storing pastry cream
Pastry Cream (or Creme Patissiere) is a quintessential part of pastry making, so it’s an essential skill to learn if you love to bake pastries and other types of dessert. Creme patissiere is basically a delicious, rich, creamy custard, thickened with starch and eggs. It’s an important component for many desserts.
What is pastry cream (creme patissiere) used for?
- It’s used to fill classic profiteroles and sometimes cream puffs
- To fill chocolate eclairs
- As filling for cakes such as Boston cream pie
- Filling for fruit tarts such as this strawberry tart
- To make mille feuille
- To make vanilla pudding or chocolate pudding
If you’ve never made creme patissiere (vanilla pastry cream) before, you should definitely try it. It’s such an easy and delicious recipe with a lot of great uses.
Types of custard
There is some confusion about custard-based desserts and their terminology, so I’m going to clear that up before I get into the pastry cream recipe.
Creme Anglaise is a pouring custard. A runny version of pastry cream. It isn’t typically thickened with a starch (although some use a little cornstarch to prevent egg scrambling), and usually only uses eggs/egg yolks. It’s like a thick sauce that can be poured over desserts. This custard isn’t heated to a boil to prevent the eggs from curdling.
Creme Chantilly is lightly whipped cream sweetened with sugar and (usually) flavored with vanilla.
Creme Patissiere is a thicker custard. It’s thickened using starch and eggs/egg yolks and can be piped. It’s mostly used to fill pastries and other desserts. Pastry cream is heated to a boil, so that it thickens well. Because of the starch, the eggs don’t curdle readily.
Creme Legere is pastry cream (creme patissiere) with sweetened and flavored whipped cream (chantilly) added. Most people call this creme diplomat as well.
Creme Diplomat is creme patissiere mixed with chantilly, gelatin, and any extra flavorings (optional). It’s basically creme legere made with stabilized whipped cream.
Creme Bavarois is a dessert on its own. It’s like panna cotta, but made with creme patissiere. It’s creme patissiere mixed with chantilly, but with extra gelatin (so that it sets like a pudding), and extra flavorings.
Creme Patisserie is the base for all of these pastry essentials, so I hope you give this recipe a go!
The importance of eggs
You can use a mix of whole eggs and yolks in this recipe OR you can use ALL whole eggs as well.
Eggs (specifically egg yolks) play two roles in creme patissiere (pastry cream). It adds richness (especially the yolks), and also thickens the custard. I use large eggs in this recipe, where an egg weighs 2 oz / 57 g on average, or an egg yolk that weighs about 0.7 oz / 20 g on average. So if you’re using different-sized eggs, you can adjust accordingly. But a little extra egg (or egg yolk) won’t mess up your pastry cream.
I use 4 egg yolks from large eggs OR 3 large egg yolks, plus 1 large egg for this recipe. This pastry cream is delicious and spreadable and pipeable (i.e. isn’t too stiff). If you want a RICHER tasting pastry cream then I’d suggest to use up to 6 large egg yolks instead. This version is slightly thicker because of the extra egg yolks. My usual go to is to about 4 – 5 egg yolks.
The more eggs you add to the milk, it gets richer and tastes better. BUT it will also greatly increase the chances of it turning into scrambled eggs!
The importance of cornstarch
Pastry cream is cooked with cornstarch. This helps thicken the pastry cream further AND it also acts as a buffer to prevent the eggs from turning into scrambled eggs.
You still need to stir or whisk the pastry cream very frequently to prevent egg scrambling. But the starch in the cornstarch will create a buffering matrix which will reduce the chances of the eggs coagulating.
The more cornstarch you add, the thicker the pastry cream will be.
The uses of pastry cream with different textures
For a softer pastry cream filling, I like to add 30g of cornstarch to my pastry cream. This is great for profiteroles, or even as a thick topping for desserts.
For a firmer pastry cream, I add 40g of cornstarch. This is great to use as a filling for lighter cakes, but I would also add a little gelatin to make it more stable. You can also use a buttercream dam, and fill it with this pastry cream as well. This can also work as a filling for smaller tarts, eclairs, or profiteroles.
You can also use 50g of cornstarch if you like an even thicker, more stable pastry cream. This pastry cream will even pipe well and keep its shape fairly well. Great for cake fillings when used with a little gelatin. I also use this pastry cream as a base for making diplomat or chiboust cream.
The thickest pastry cream that I make is with 60g of cornstarch. This pastry cream is EXETREMELY stiff. I use this as a base for mousseline cream or German butter cream, as the extra butter will make this pastry cream much lighter. Both diplomat cream or chiboust cream can also use this pastry cream as a base, but I prefer 50g for those versions as mentioned above.
Sweetness level
I personally don’t like my pastry cream to be too sweet. So I only add 6 tbsp (1/4 cup + 2 tbsp) of sugar for every 2 cups of milk. Feel free to adjust the sweetness to your taste. This will change depending on what I will be using the pastry cream for as well.
Cooking tips to make sure you get perfect creme patissiere (pastry cream) each time.
The first step is to heat the milk.
Some recipes call to scald the milk, which isn’t necessary if you’re using pasteurized milk. However, if you’re using fresh vanilla beans, scalding the milk with the vanilla and letting it cool down a little will allow the vanilla to infuse into the milk. I heat the milk until almost to a boil, so that it speeds up the process of dissolving the sugar and thickening.
Make sure to mix the eggs, cornstarch, and sugar together in a separate bowl until you have a nice smooth paste.
This ensures that you have NO LUMPS in the cornstarch, and that the sugar and eggs form a thick paste which will mix in better with the milk. But don’t do this ahead of time. Only mix it together a few minutes before adding the milk. Otherwise the eggs will cook in the sugar.
Some recipes call for the eggs to be whisked until you get ribbons. I do not find this to make a difference. The important part is to make sure the egg mixture is smooth and not at all lumpy.
Be careful when tempering the eggs with the hot milk.
If you’re a beginner, you could get someone to help you whisk the egg mix while you pour the hot milk in a thin stream to temper the eggs. Another way to temper the eggs is to keep the bowl with the egg-sugar mix on a tea towel (to prevent slipping), and pour the hot milk from a light and small measuring cup (light enough to control with one hand). This makes it easier to whisk the egg mix with one hand and pour hot milk with the other.
Keep whisking and mixing the pastry cream while cooking.
It’s important to keep the milk-egg mix moving while it’s being heated. The milk will curdle when it comes closer to the boiling point, and you do NOT want that! Use a whisk and a spatula to make sure the pastry cream stays smooth. If you feel that the creme patissiere is heating up too fast, remove it from the heat periodically while stirring.
Bring the vanilla pastry cream to a boil.
Unlike other custards, pastry cream needs to be brought to a boil. The cornstarch will cook well, and you won’t be left with a starchy flavor either. The heat allows the eggs to form strong protein bonds, and the starch in the cornstarch expands, forming starch bonds that thicken and stabilize the pastry cream. While stirring, allow the pastry cream to come to a boil and then let it cook further for at least 1 minute at low-medium heat.
Strain the pastry cream.
It’s not necessary to strain the creme patissiere unless it’s lumpy. BUT it’s still a good extra measure to make sure the creme patissiere is silky smooth.
Cooling down the pastry cream.
Once the pastry cream is cooked, it needs to cool down completely. To allow the pastry cream to cool down quickly, spread it in a large bowl or shallow pan, so that the custard layer is fairly shallow. Make sure to cover the WHOLE SURFACE with plastic wrap to prevent a skin from forming on the surface.
Common creme patissiere mistakes
Frequently asked questions about this recipe
This pastry cream recipe is gluten free, because I use cornstarch instead of flour to thicken it. Some pastry cream recipes use flour, or both flour and cornstarch, but that’s not necessary. I also find that using cornstarch alone makes the pastry cream less likely to taste floury, which is a common issue with pastry cream made with flour.
Yes! As stated above, some recipes make pastry cream with flour. In theory, you will need to increase the flour 3-fold to get the same thickening effect as cornstarch. I personally have not made this recipe with flour, so it will take some experimentation to determine how much flour is needed.
If you’d like to make this recipe dairy free, substitute the milk with a plant-based milk such as almond milk, coconut milk, cashew milk, or even soy milk. And substitute the butter with a dairy free or vegan butter.
Since vanilla is the key flavoring in this pastry cream recipe, PLEASE make sure to use good quality vanilla. It’s the one flavoring that I never skimp out on. Use a good vanilla extract and try to avoid vanilla essence (usually imitation flavor), and if you can use vanilla bean paste or vanilla beans, even better.
This happens if you’ve heated the pastry cream at too high of a temperature or you didn’t stir it well when it was coming to a boil. But don’t worry, whisk it VERY well to get rid of the lumps (off the heat), or if that doesn’t work, pass it through a sieve as soon as you’ve cooked it.
This happens if you haven’t cooked the pastry cream properly. This recipe makes a pastry cream that is spreadable and pipeable, but it’s not stiff enough to hold its shape. If you did want a stiffer and thicker vanilla pastry cream, you can increase the amount of cornstarch.
If you added extra cornstarch and it’s still not thick enough, you absolutely need to allow the pastry cream to bubble (boil) and cook for a minute while whisking to activate the cornstarch thickening properties.
If you used an aluminum pot to make the custard, chances are that some of that aluminum can get into the pastry cream. Use a stainless steel pot, a copper pot, or a non-stick pot.
If you did not cook the pastry cream properly to activate the cornstarch, then it will taste a little starchy.
Chances are you added too much cornstarch. If you compacted the cornstarch into your measuring spoon, or used an incorrect measuring spoon, this could happen. You can fold in a little stabilized chantilly cream to loosen up the pastry cream to achieve the right consistency – like a creme diplomat.
This happens if the pastry cream was cooked at too high of a heat and it curdled at some point. Even though you whisked the mixture to break down the curdled egg, and passed it through a sieve, some of the curdled egg is still there. It has dispersed through the custard making it feel grainy. Unfortunately, there is no fix for this and it needs to be made again.
As the recipe stands, you can use this as a cake filling ONLY if you have a buttercream damn along the edge of your cake. The pastry cream is too soft and will run out the sides if not.
If you want to have a thicker pastry cream as a filling, then I recommend making the pastry cream with 40 – 50 g of cornstarch. Adding about 2 tsp of bloomed gelatin will also increase the stability of the pastry cream to be used as a filling.
And if the cake layers are heavy, I ALWAYS recommend a buttercream dam simply because the pastry cream will squeeze out the sides if the cake layers are heavy.
Storing pastry cream
Never keep the vanilla pastry cream outside. It’s made with milk and eggs that go bad when not refrigerated. The pastry cream will go bad if stored at room temperature.
Pastry cream cannot be frozen for later. This is because the starch and protein bonds that thicken the creme patissiere will break down when frozen. And as the pastry cream thaws out, it will weep and create too much moisture, making it runny, which will ruin the consistency.
The best way to store pastry cream is in the fridge, in an air-tight container, with a piece of plastic wrap covering the entire surface of the pastry cream. Pastry cream will last about 3 – 4 days in the fridge. This means you can make vanilla pastry cream ahead of time for your recipes too.
Other pastry cream variations
You can now make the chocolate pastry cream too!
Or a lighter, sweeter salted caramel diplomat cream instead.
EQUIPMENT & TOOLS I USE FOR THIS RECIPE
Whisks and silicone spatula – to stir the pastry cream
Pyrex glass containers with lids – to store the pastry cream (remember to cover the surface with plastic wrap).
Looking for more recipes?Sign up for my free recipe newsletter to get new recipes in your inbox each week! Find me sharing more inspiration on Pinterest and Instagram.
Creme Patissiere (Vanilla Pastry Cream)
Ingredients:
- 2 cups milk
- 6 tbsp sugar
- Pinch of salt
- 3 tbsp cornstarch (cornflour) packed tablespoons (4 tbsp / 40 g for a stiffer pastry cream). You can also add up to 50 g / 5 tbsp if you want a thicker, more stable pastry cream.
- 1 tbsp vanilla bean paste / extract / 1 vanilla bean pod
- 4 large egg yolks about 20 g each (please see recipe notes)
- 3 tbsp unsalted butter softened
Adding gelatin
- 3 tbsp water
- 1½ tsp powdered gelatin 225 bloom strength
Instructions:
- If using vanilla bean pods, split the bean and scrape the vanilla seeds/caviar out of the beans.1 tbsp vanilla bean paste / extract / 1 vanilla bean pod
- Add the bean and caviar with the milk into a saucepan. Heat the milk over medium high heat and bring it to a simmer, almost to a boil (see recipe notes).2 cups milk
- While heating the milk, place the sugar, egg yolks, cornstarch, and salt in a bowl. Whisk until you have a thick, smooth mix. (If you're using vanilla bean paste or extract, add it to the egg mix too). Place the bowl with the egg mix on a towel or napkin (to prevent the bowl from slipping while whisking, in the next step), and set aside until the milk comes to a boil (almost to a boil).6 tbsp sugar, Pinch of salt, 3 tbsp cornstarch (cornflour), 4 large egg yolks, 1 tbsp vanilla bean paste / extract / 1 vanilla bean pod
- As soon as the milk starts to steam or simmer, remove it from the heat. Slowly pour about a half of the hot milk in a thin stream into the egg mix, WHILE WHISKING CONSTANTLY to temper the egg mix. When the eggs have been tempered, add the egg mix back into the hot milk in the saucepan.
- Heat the custard base, over medium heat, while whisking vigorously until it starts to thicken – this should take about 1 – 2 minutes depending on the heat of your stove and size of your saucepan. Make sure to reach the corners of the saucepan so that the custard does not catch at the bottom of the pan.
- While whisking, let the custard come to a boil (the custard will release bubbles). You may need to stop whisking from time to time for a few seconds to see if the custard is "bubbling". Look for big "bloops" breaking the surface of the custard.
- Lower the heat and cook for a further 1 – 2 minutes after you see the first bubbles break the surface, and make sure to whisk constantly.
- Remove from the heat and add the butter. Whisk in the butter, until it’s completely mixed in.3 tbsp unsalted butter
- Pour the custard into a bowl and immediately cover the surface with plastic wrap, making sure the plastic wrap is touching the whole surface. This is to prevent a custard skin from forming on top. You can also choose to pass the custard through a sieve to remove any lumps.
- Let the custard cool down to room temperature and then let it chill in the fridge for a few hours, until it’s completely chilled.
- The custard will have "set" after chilling. So it is important to whisk the pastry cream to make it smooth before using.
- Use as needed after the pastry cream has been chilled.
Adding gelatin
- Gelatin should be added to the pastry cream WHILE IT'S STILL HOT. Please read notes on whether adding gelatin to your pastry cream is the right option for you.
- While the milk is heating (for the pastry cream), place the water in a small bowl.3 tbsp water
- Sprinkle the gelatin over the water and use a toothpick or skewer (something slim) to mix the gelatin into the water so that there is no dry gelatin. Let this sit for at least 10 minutes to bloom (or until the pastry cream has been cooked and thickened).1½ tsp powdered gelatin
- While the pastry cream is hot, add the bloomed gelatin along with the butter and whisk thoroughly to make sure all the gelatin has dissolved in the hot pastry cream.
- Cover the pastry cream with plastic wrap (same as above), and keep an eye on the pastry cream. Let it come to room temperature and then use the pastry cream as needed. If you chill the pastry cream it will harden as the gelatin sets.
Tips & Tricks
- For a thicker and richer vanilla creme patissiere, you can add up to 6 egg yolks.
- Increase the amount of cornstarch up to 50 g for a thicker pastry cream.
- For a dairy-free version, substitute the milk and butter with a plant-based milk such as almond milk, coconut milk, cashew milk, or even soy milk, and use a plant-based butter.
- You can choose to bring the milk to a boil, or just let it come to a simmer. It was important to boil the milk back in the days when milk wasn’t pasteurized. However, I have not noticed any difference in the pastry cream consistency when using boiling milk vs steaming hot milk.
- Here’s the recipe for classic vanilla diplomat cream (crème diplomat).
- Here’s the recipe for classic chocolate pastry cream.
Adding gelatin to your pastry cream.
You can absolutely add gelatin to your pastry cream for any reason. If you allow your pastry cream cool in the fridge, the gelatin will set. You can still re-whisk and use this pastry cream as normal, but it won’t “set” the same way as before. For proper setting properties, allow the pastry cream to cool to room temperature completely. Then you may use it for any application you please. This means, you cannot make it ahead of time. You can add whipped cream to it to make diplomat cream (and you do not have to add extra gelatin to the whipped cream). You may also add Italian meringue to make chiboust cream as well.Nutrition Information:
“This website provides approximate nutrition information for convenience and as a courtesy only. Nutrition data is gathered primarily from the USDA Food Composition Database, whenever available, or otherwise other online calculators.”
Lauren says
Curious to know which type you would suggest for a 3 layer cake. I’m making a pineapple and coconut cake, and I’m not sure if pastry cream or a diplomat would be better. Grateful for any suggestions or tips!
Dini says
Hi Lauren
I think it comes down to personal preference as well.
I do prefer diplomat cream as a filling over custard because it has a lighter texture than pastry cream.
But I would still have a buttercream dam regardless of whether I use pastry cream or diplomat cream, so that the filling will be more secure. I would also add gelatin to make it more stable.
I hope that helps!
waleed alshaikly says
I loved it thanks.
Robyn says
You should “give” the amount of sugar in grams as well.
Dini says
Hi Robyn
I have given the metric measurements of the sugar as well. It states in the recipe card – “Please use the weight measurement toggle button below the ingredients list for measurement conversions.”
Annmarie Fitzgibbons says
i just wish that i had read all your information before i made my version of crème patisserie ‘
is it post to re boil the crème pat when it as be in the fridge for a couple of days and as had double bream add to it without it resulting in it poisoning everyone
thank you
kind regards
Annmarie
Dini says
Hi Annmarie
Pastry cream can usually can be stored in the fridge for upto 4 days well. It could last even 5 or 6 days but it tastes best when it’s consumed by 4 days.
If the pastry cream you made is within that time frame, there shouldn’t be any risk of food poisoning.
If you are adding extra liquid to the already made pastry cream (milk, cream etc), then it would have to be re-cooked, but the consistency will change and it may not thicken to the consistency it was before. I would prefer to just make a new batch, or half a batch.
I hope that helps
Esther says
I love this recipe. I just wish it would be at the top so as not to have to scroll so much to find the recipe. Just a thought.
Dini says
I’m so glad you enjoy the recipe Esther! There is a Jump to Recipe button right at the top under the title of the post to take you straight to the recipe. I have this on all of my posts, I hope that helps!
Juliette says
Hi. Hae made this recipe many times and love it. I have a question about the addition of the bloomed gelatin, there’s no instructions as to when it should be added and how much to use. Would love to know specific instructions. Thank you
Dini says
Hi Juliette!
I’m so glad that you like this recipe!
I’ll include a note on how to add bloomed gelatin to the pastry cream in the recipe!
But when you add gelatin to the pastry cream you have to keep an eye on the custard as it cools because you ideally don’t want the pastry cream to set before using it for the application you want it for.
Rikki Magic says
I tried really, really hard to follow the directions closely. I checked like 15 blogs, like 10 different cream variations/types, and you know, this blog was the most informative.
That being said, I failed.
I tried SO HARD to temper the eggs properly, but they still lumped into scrambled eggs. I strained the custard three times, and I still had lumps. I watched it like a hawk, and it was thin like water (until some desperate trouble-shooting saved me.)
Four stars because I appreciate your effort, and you’re clearly very well informed, but this recipe made me cry in frustration. Twice.
Dini says
Hi Rikki
I am so sorry for the late reply and for the frustration you have been facing with making pastry cream!
I’m not sure what is going on unfortunately. I make this recipe so regularly because we love eating custard at home, and don’t have any issues with clumping at all.
This is my advice to you, but it might be long so bear with me…
Place the egg yolk mixture in a jug or bowl with the sugar and cornstarch etc. Mix it really well until it’s pale in color and thick and smooth. There should be absolutely NO yolk lumps (but it will be grainy due to the sugar).
Take a kitchen towel or a few paper napkins and wet it under tap water and wring out the excess water. Fold this into a shape that will fit under your bowl or jug with the yolk mixture. Place the bowl on top of the folded wet towel or napkin and make sure that it doesnt move around and is fairly firmly on your counter top.
Next heat the milk. It does not need to be boiling, just really steaming hot. Next, remove the pot from the heat. Then take a measuring cup (like a 1/4 measuring cup or something similar), and take some of the hot milk from the saucepan, and pour it into the egg mixture very slowly. I’m talking, in a thin slow stream. While pouring the milk, you HAVE to whisk the egg yolk mixture with your other hand CONTINUOUSLY. The goal is to not let the hot milk sit in the egg yolks mixutre too long without being stirred in. If it sits too long without being mixed, it will cook the egg and form scrambled eggs.
Once your have mixed in the milk while whisking the egg mixture, whisk it really well for a few seconds to make sure the bottom and sides of the bowl is scraped and all the egg mixture has mixed well with the milk you added.
Repeat these same steps with another 1/4 cup or so of hot milk. I would maybe repeat the steps AGAIN if you are unsure if the eggs have been tempered. So now we have added about 3/4 cup of milk into the egg mixture and it should be fairly hot, very smooth and absolutely no lumps. Whisk again to make sure and just dip the tip of you finger to see if it is fairly hot.
Now, add the egg and milk mixture back into the pot with the remaining milk, but whisk the milk while adding the egg and milk mixture. To ensure there are absolutely no lumps, you can actually add the tempered eggs into the milk mixture THROUGH a sieve as well.
Now you can return the pot back onto the stove and cook the custard. Cook it at a low heat, because you have been having trouble with the custard curdling. This will give you more control. Use the whisk to get ALL the edges or corners of the pot and the sides and the bottom. This is where the egg will set the most, so you have to make sure all of it is being mixed well!
Remove the pot from the heat if you see that the custard is starting to set at the bottom. Re-whisk the mixture really well and return it back to the stove. If this happens everytime, then the heat is too strong, OR you’re not mixing the pastry cream fast enough. You can either lower the heat or mix it more vigorously.
Follow the recipe instructions as stated to ensure it thickens properly. This is a really long reply, but I wanted to REALLY explain each and every small step to make it easier for you. I promise custard isn’t hard to make, but it can seem so when you haven’t gotten it right yet. That’s why I wanted to go into every little step and explain it and break it down to make it easier. Once you get the hang of it, the process of making custard becomes faster and easier! I promise!
I hope that helps you for next time!
AnneB says
Recipe item #6 is confusing.
● lower heat cook 1-2 minutes, lower heat whisk constantly 30-60 seconds.
Looking forward to making Eclairs for a company meeting.
Dini says
Hi AnneB
The instructions that you have mentioned are old instructions on the recipe that were changed previously.
If the instructions are not different for you, I recommend clearing your cache history to get the changed instructions.
But here is the updated step here –
“While whisking, let the custard come to a boil (the custard will release bubbles). You may need to stop whisking from time to time for a few seconds to see if the custard is “bubbling”. Look for big “bloops” breaking the surface of the custard.
Lower the heat and cook for a further 1 – 2 minutes after you see the first bubbles break the surface, and make sure to whisk constantly.”
I hope that helps
Didi says
Question: if making the richer cream, do you use 1 whole egg and 6 egg yolks (instead of 1 whole egg and 3 yolks), or delete the whole egg and just add 6 egg yolks?
Dini says
Hi Didi
You can eliminate the whole egg altogether, and add between 4 – 6 egg yolks.
I hope that helps
Hannah says
Does it matter what type of milk, say whole vs. 1%.?
Dini says
Hi Hannah
The higher the fat content of the milk, the better flavor the pastry cream will have. I prefer making pastry cream with full fat milk, or 2% milk at the lowest. I do not recommend going any lower than that.
I hope that helps!
Marvin says
How long does it last
Dini says
Hi Marvin
I have provided storage tips in this section – https://www.theflavorbender.com/creme-patissiere-vanilla-pastry-cream/#20-storing-pastry-cream-
I hope that helps
Georgia Bernhardt says
Just what I was looking for as I have dairy allergies.
Arlene says
I want to try this recipe, but I have 8 egg yolks, would it make the recipe to rich
Dini says
Hi Arlene
You can make this with 6 egg yolks and it will be rich. The pastry cream which I consider rich, has about 6 egg yolks, so you can use between 4 – 6 yolks for a nice custard.
You can control how thick the custard is by adjusting the cornstarch.
I hope that helps