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This recipe is classed as intermediate

Rating 3.54 / 5 (523 votes)

Prep time:
5 min
Cook time:
10 min
makes 450ml

Rachel Allen’s classic creme patissiere, or pastry cream, can be used in fruit tarts or cream puffs


1. In a bowl, whisk the egg yolks with the sugar until light and thick, then stir in the flour.

2. Put the vanilla pod (if using) in a saucepan with the milk and bring it slowly just up to the boil. Remove the vanilla pod and pour the milk onto the egg mixture, whisking all the time. Return the mixture to the pan and stir over a low-medium heat until it comes up to a gentle boil. It must boil for it to thicken. Continue to cook, stirring all the time (or use a whisk if it looks lumpy), for 2 minutes or until it has thickened.

3. Remove the saucepan from the heat, add the vanilla extract (if using) and pour into a bowl. If the mixture goes a little lumpy while cooking, remove the saucepan from the heat and whisk well. If it is still lumpy when cooked, push it through a sieve.

4. Cover with cling film and allow to cool. It must be covered, or the surface must be rubbed with a tiny knob of butter to prevent a skin forming.

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Latest Comment


Excellent will not buy shop bought anymore. Thank you

BarbK57164 BarbK57164  Posted 26 May 2013 11:36 AM

This tasted quite nice and was easy enough to make, but it was too sweet and a bit loose. I looked up another recipe from Raymond Blanc and his recipe had more flour and some cornflour in it, and it had a better texture and set a bit thicker.

MichelleH31082 MichelleH31082  Posted 20 May 2012 5:35 PM

MichelleH31082 MichelleH31082  Posted 20 May 2012 5:33 PM


OWENK76330 OWENK76330 Posted 24 Oct 2011 4:09 PM

tried it and was impressed the only thing is that the amount will be enough for just 5 small tarts, so u could always double up the quantity if u wish

lindaM14976 lindaM14976 Posted 12 Aug 2011 12:11 PM

very good crem patissiere,did tried it and it works.
it's nice when topping the creme patissiere with fruit,add on top glazing made with 2ts sugar and 2tsp water heat hem to biol then top he glazing on top of the fruit

lindaM14976 lindaM14976 Posted 19 Nov 2010 8:10 PM

Lovely recipe. I added whipped cream to lighten it and put it inside eclairs. Everyone liked them.

ChantalS2289 ChantalS2289 Posted 11 Jun 2010 2:22 PM