Pastry cream (French crème pâtissière) is a kind of vanilla pudding used in desserts. It is a custard made on the stovetop and includes cornstarch or flour. It is made with a combination of milk or cream, egg yolks, fine sugar, and usually a flavoring such as vanilla, chocolate, or lemon. Crème pâtissière is a key ingredient in many French desserts including millefeuille (or Napoleons) and filled tarts. It also used in Italian pastry and sometimes in Boston cream pie.
