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Le Chaudron recipe
Crème pâtissière
Pastry cream
⏱ 25 minServes 6Medium180 kcal
A recipe from Le Chaudron — the cooking of France’s regions.
01 — Ingredients6 servings
500 ml (2 cups)milk
4egg yolks
100 g (3½ oz)sugar
50 g (2 oz)cornstarch
1 clovevanilla bean, split
- 500 ml (2 cups) milk
- 4 egg yolks
- 100 g (3½ oz) sugar
- 50 g (2 oz) cornstarch
- 1 clove vanilla bean, split
Quantities scaled for — some (egg, lemon, garlic…) are rounded to what’s practical.
Serves 6. In the app, quantities adjust to the number of guests on their own — and the ingredients go straight to your shopping list.
03 — Method
- Heat the milk with the split, scraped vanilla bean to a simmer.
- Whisk the yolks and sugar until pale, then add the cornstarch.
- Strain the hot milk onto the yolks, whisking constantly.
- Return to the pan and cook over low heat, whisking, until thick.
- Cook 2 more minutes after it comes to a boil.
- Transfer to a dish, press plastic wrap onto the surface and chill.
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