Crème Pâtissière

Creme after final
Creme enclingfilmed

Note: this makes about half a litre.
Note: consider making macaroons or tuile or meringue with the left-over egg white.
Note: benefits from using a food mixer.



  1. Whisk together the eggs and the sugar: it is an advantage if you can do this in a food mixer for reasons that become clear below.
  2. Mix in the flour to form a smooth paste (in the food mixer if you're doing that).
  3. Bring the milk to the boil in a pan.
  4. Allow the milk to cool for 10 minutes (so that the egg doesn't turn into scrambled) and then gradually add the milk to the bowl with the egg yolks and sugar in it, mixing and stirring well; if you are using a food mixer you can do this by running the mixer while slowly pouring in the milk: it may be a good idea to pause and scrape the sides/bottom of the mixer bowl half way to ensure no lumps.
  5. Wash out the pan to remove the stuck-on milk residue, return the mixture to it and bring to the boil, stirring continuously, until the mixture thickens; it will thicken really suddenly, make sure to be stirring vigorously at this point to avoid lumps forming.
  6. Pour into a bowl, cover with cling film and allow to cool; if the cling film can touch the surface of the custard that will avoid a skin forming.

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