Ingredients
– 500 ml whole milk / full-fat milk
– 100 g granulated sugar
– 5 egg yolks
– 40 g cornstarch
– Optional but classic addition 1 vanilla bean, split and scraped) or 1 tsp vanilla extract
Instructions
1. Pour the milk into a saucepan. If using a vanilla bean, add the split pod and scraped seeds now for infusion.
Bring to a gentle boil over medium heat (or just until steaming/hot). Remove from heat once boiling starts. (This infuses flavor and prevents scorching later.)
2. In a bowl, combine the 5 egg yolks and 100 g sugar.
Whisk vigorously (by hand or electric mixer) until the mixture lightens in color (blanchit / pale and ribbon-like), and the sugar mostly dissolves.
3. Sift or add the 40 g cornstarch to the yolk-sugar mixture.
Whisk thoroughly until smooth and lump-free.
4. Gradually pour about half of the hot milk into the yolk mixture while whisking constantly (to avoid cooking the eggs).
Pour everything back into the saucepan with the remaining milk.
Cook over medium heat, whisking nonstop, until the mixture thickens and comes to a boil (it will bubble gently).
Continue whisking for 1–2 minutes after boiling to fully cook the starch and avoid a raw taste. The crème should be thick and glossy.
Do not overcook or leave on heat too long after thickening, as it can become grainy. To prevent a skin forming during cooling, place plastic wrap directly on the surface (film au contact).
5. Transfer to a bowl. Cover immediately with plastic wrap touching the surface to prevent a skin.
Let cool at room temperature, then refrigerate for at least 1 hour (or until needed). It thickens more as it chills.
Before use, whisk gently to smooth if needed.
Additional tip :For even richer texture, some add 20–30 g butter off heat at the end, but your recipe keeps it simple and classic. Use for filling choux, éclairs, fruit tarts, or mille-feuille. It stores 2–3 days in the fridge.
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