Confectioner’s Custard (French Pastry Cream)

November 16, 2016

This is the stuff of which custard pies and profiteroles are made, and it still tastes good even with a gluten-free short-crust pie casing!

  • Prep: 10 mins
  • Cook: 15 mins


1Combine the sugar, cornstarch, salt and ¼ cup of the milk in a saucepan and mix well. Once smooth, add the rest of the milk and the essence.

2Heat, stirring constantly, until the mix thickens – and it will go VERY thick! Remove from the heat and cool thoroughly. Occasional stirring is recommended to avoid a crust forming on top.


½ cup sugar

4 tbsp maize corn starch

2 cups full-cream milk

4 large egg yolks

2tsp vanilla, lemon or orange essence depending on your tastes

2017-11-17T13:09:53+00:00 0 Comments

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