Crème Pâtissière
This vegetarian builds whole milk, white granulated sugar and egg yolks into a fuss-free meal you can have ready in about 60 minutes. You'll find the full ingredient list (with a scaler to change the servings), 7 steps of method, substitutions, and ideas for what to serve alongside.
You'll mainly reach for saucepan and pan. At easy difficulty across 7 steps, it's a good one for a busy evening. As written, it's meat-free.
What you'll need
Pantry staples (you likely have these)
Diet: vegetarian — no meat or fish, based on every ingredient listed below.
Contains: Gluten Dairy Egg
Allergen labels are informational and may not cover cross-contact; verify every package and consult a qualified professional for medical dietary needs. Diet labels are derived from the ingredient list on this page — how we verify diet and allergen labels.
Food-safety and allergen information is general, not medical advice. Follow current guidance from your local food-safety authority, verify product labels, and seek qualified advice for allergies or health conditions.
How to make it
- Pour the milk into a saucepan and bring it just to the boil over medium heat, then remove from the heat.
- Meanwhile, whisk the egg yolks with the sugar in a bowl until pale and slightly thickened, then sift in the flour and whisk until smooth and free of lumps.
- Slowly pour about a third of the hot milk into the yolk mixture while whisking constantly to temper the eggs, then return this mixture to the pan with the remaining milk.
- Cook over medium heat, whisking continuously, until the custard thickens and comes to a gentle boil, then let it bubble for about 1 to 2 minutes to cook out the flour, stirring vigorously so it does not catch on the bottom.
- Remove from the heat and stir in the butter and vanilla extract until the butter is fully melted and the cream is glossy.
- Pass the crème pâtissière through a fine sieve into a clean bowl, then press a piece of cling film directly onto the surface to prevent a skin from forming.
- Chill in the refrigerator for at least 2 hours until cold and set, then whisk briefly until smooth before using to fill tarts, choux or cakes.
You'll use: Saucepan · Pan · Whisk
Ingredient substitutions
- Milk
- any unsweetened plant milk · ½ cup evaporated milk + ½ cup water
- Butter
- olive oil (¾ the amount) · coconut oil · margarine
Tips & common questions
How long does Crème Pâtissière take to make?
About 60 minutes from start to finish — an estimate based on the 7 steps and 6 ingredients. Times vary with your kitchen and how much prep you do ahead.
What can I use instead of milk?
Try any unsweetened plant milk. See the substitutions section above for more swaps.
Can I scale this recipe up or down?
Yes — use the servings control above the ingredients and every quantity rescales automatically (fractions included). Cooking times stay roughly the same; very large batches may need a little longer.
Is Crème Pâtissière vegetarian?
Its ingredients contain no meat, fish or shellfish, so it is suitable for vegetarians. Check any cheese for animal rennet if that matters to you.
Related recipes
Adapted recipe — rewritten in our own wording from an open-licensed community cookbook, not yet independently kitchen-tested by Consomee. How we source, test & correct recipes.
Crème Pâtissière is adapted by Consomee from the Wikibooks Cookbook, rewritten in our own wording and used under CC BY-SA 4.0. Photo: Crème pâtissière (8718516095).jpg by Divya Kudua from Chennai, India, CC BY 2.0 via Wikimedia Commons. We add the serving scaler, ingredient tools, timing and structure — how we source recipes.