Crème Légère (Light Pastry Cream) Recipe
Crème Légère is a light and airy variation of classic pastry cream, combining the rich flavors of vanilla-infused custard with whipped heavy cream for a smooth, fluffy texture. Perfect for filling pastries, cakes, or enjoying on its own, this recipe uses whole milk, egg yolks, caster sugar, cornstarch, and vanilla, resulting in a luscious dessert component that is both creamy and light.
- Prep Time: 15 minutes
- Cook Time: 10 minutes
- Total Time: 3 hours 30 minutes
- Yield: 4 servings 1x
- Category: Dessert
- Method: Stovetop
- Cuisine: French
Ingredients
Scale
Custard Base
- 500 ml Full Cream / Whole Milk
- 1 Vanilla Bean Pod (or 2 teaspoons vanilla paste)
- 4 large Egg Yolks (at room temperature)
- 60 g Caster Sugar
- 40 g Cornstarch
Whipped Cream
- 250 ml Thickened / Heavy Cream (35% fat content)
Instructions
- Infuse the Milk: Place the milk in a medium saucepan. If using a vanilla bean, slice it lengthwise, scrape out the seeds, and add both seeds and pod to the milk. Heat over medium-low heat until simmering, then turn off heat, cover, and let infuse for at least 20 minutes. For vanilla paste, skip infusion.
- Prepare Egg Mixture: While the milk is infusing, whisk the egg yolks and caster sugar in a large heatproof bowl until smooth. Add the cornstarch and whisk until the mixture is thick and lump-free.
- Temper the Eggs: Slowly pour the warm vanilla-infused milk into the egg mixture while continuously stirring to prevent cooking the eggs. Whisk well to combine, then return the mixture to the saucepan.
- Cook the Custard: Place the saucepan over low heat and cook for approximately 5 minutes, whisking continuously, until the custard thickens and reaches 82°C (180°F). Avoid boiling to prevent curdling.
- Cool the Custard: Transfer the custard to a clean bowl or shallow pan to cool quickly. Cover the surface with plastic wrap to prevent a skin from forming. Refrigerate for at least 2 to 3 hours or preferably overnight.
- Whip the Cream: Pour the heavy cream into a large bowl or the bowl of a stand mixer fitted with a whisk attachment. Whip on medium speed, gradually increasing to medium-high, until stiff peaks form.
- Combine Cream and Custard: Remove the chilled custard from the fridge and whisk lightly to loosen. Gently incorporate about one-quarter of the whipped cream into the custard. Then fold in the remaining whipped cream in two or three additions using a spatula, until the mixture is light and fluffy.
- Store: If not used immediately, cover the crème légère with plastic wrap touching the surface and refrigerate. It can be stored for up to 3 days.
Notes
- If using vanilla paste or extract, you can skip infusing the milk with the vanilla bean.
- Tempering the eggs by slowly adding warm milk prevents the eggs from curdling and ensures a smooth custard.
- Whipping the cream to stiff peaks ensures the final mixture is light and airy; avoid overwhipping which can cause the cream to become grainy.
Keywords: Crème Légère, Light Pastry Cream, Vanilla Custard, Whipped Cream Dessert Filling, French Pastry, Light Custard
Find it online: https://foodarohub.com/creme-legere-light-pastry-cream-recipe/
