Basic Recipes

Vanilla Custard – Creme Patisserie

Rhubarb & Custard Tarts

Here is the recipe used for the Vanilla Custard – Creme Patisserie that is rich, thick and can be used for piping into deserts.

Vanilla Custard - Creme Patisserie
Prep time
Cook time
Total time
Recipe type: Basics
Cuisine: Baking
Serves: 350ml
  • ¼ vanilla bean
  • 250ml full cream milk
  • 55g caster sugar
  • 30g cornstarch
  • 30g diced butter
  • 1 egg at room temperature
  • A pinch of salt
  1. Using a heavy based saucepan heat the milk.
  2. Split & scrape the vanilla bean seeds into the warming milk, stir in and add a pinch of salt.
  3. Bring slowly to the boil and remove from the heat just before it reaches boiling point
  4. Whilst the milk is heating, place the eggs, cornflour and sugar into a large bowl and whisk until smooth.
  5. Slowly start adding the ½ hot milk into the egg mix, whisking continuously.
  6. Pour in the remaining milk and continue whisking.
  7. Rinse the pan the had been boiling in and strain the custard creme mix back into the pan, this will remove clumps of vanilla and any cornflour lumps.
  8. On a medium heat, warm the custard, whisking continuously until very thick.
  9. Remove from the heat and whisk in the butter, this will slacken it off and give a rich glossy finish.
  10. Transfer to a prepared plastic piping bag(I leave it uncut without a nozzle)Place the bag inside a jug and refrigerate until completely cool.
  11. When you're ready to use, snip the end of the piping bag and use the custard until your heart is content!
  12. If you have leftovers, store the custard filled piping bag in an airtight container and use within 3 days.


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