Custard (Pastry Cream, Boiled Custard, Crème Patissier)

Custard (Pastry Cream, Boiled Custard, Crème Patissier)


900ml milk (1)

5 egg yolks

100g sugar

100g flour

100ml milk (2)

1 tbsp butter, softened

Vanilla, to taste


Boil the milk (1) and vanilla in a stainless steel pot.

Mix the sugar, eggs and flour and slowly pour in the milk (2) while mixing.

If any lumps are present sieve the sugar, egg and flour mixture.

Whisk the mixture into the boiling milk and re-boil milk while stirring.

Take off the heat and beat in the soft butter.

Pour the custard into a stainless steel container wrap with gladwrap, label and refrigerate.

Prepared by:
Ivonne Nathan
Culinary Skills Teacher
Trade Skills and Vocational Learning
Canberra Institute of Technology

For further information on courses in culinary
visit phone (02) 6207 3188 or


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