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Crème Légère (Light Pastry Cream) Recipe

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Crème Légère, a light and airy version of classic pastry cream, combines rich vanilla-infused custard with whipped heavy cream for a smooth and fluffy texture. This versatile dessert cream is perfect for filling cakes, pastries, or enjoying on its own with fresh fruits.

Ingredients

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

  1. Infuse the Milk: Place the milk in a medium saucepan. If using a vanilla bean, slice it in half lengthwise, scrape out the seeds, and add both seeds and pod to the milk. Heat over medium low until simmering, then turn off the heat, cover, and infuse for at least 20 minutes. If using vanilla paste instead, skip infusing.
  2. Prepare Egg Mixture: In a large heatproof bowl, whisk together egg yolks and caster sugar until smooth. Add cornstarch and whisk until no lumps remain, forming a thick mixture.
  3. Temper the Eggs: Slowly pour the warm milk (remove the pod if used) over the egg yolk mixture, whisking constantly to temper the eggs. Combine thoroughly.
  4. Cook the Custard: Pour the combined mixture back into the saucepan and cook over low heat, whisking continuously to prevent sticking, until the custard thickens and reaches 82°C (180°F), about 5 minutes. Avoid boiling.
  5. Cool the Custard: Transfer the custard to a clean bowl or shallow pan. Cover surface with plastic wrap and refrigerate for at least 2-3 hours, preferably overnight, to chill.
  6. Whip the Cream: Using a hand or stand mixer with whisk attachment, whip the heavy cream on medium speed gradually increasing to medium-high until stiff peaks form.
  7. Combine Cream and Custard: Lightly whisk chilled pastry cream to loosen it. Add approximately 1/4 of whipped cream and gently whisk to incorporate. Then fold in remaining whipped cream in two or three additions using a spatula until smooth and fluffy.
  8. Store and Serve: Keep crème légère refrigerated with plastic wrap touching the surface until ready to use. It will last up to 3 days.

Notes

  • When tempering eggs, pour slowly and whisk continuously to avoid curdling.
  • The vanilla bean infusion enhances flavor depth but can be substituted by vanilla paste for convenience.
  • Do not overwhip the cream; stiff peaks ensure proper texture when folded into the custard.
  • Covering the cream with plastic wrap directly on the surface prevents skin formation and keeps it fresh.

Find it online: https://marthatasty.com/creme-legere-light-pastry-cream-recipe/