This Nutella crème pâtissière is a perfect cream custard for filling doughnuts.

You can also use this creme patissiere custard as a modern twist to Portuguese Egg Custard Tarts (Pastéis de Nata), just swap out the custard in your recipe for the below.


  • 500ml milk
  • 6 egg yolks
  • 125g caster sugar
  • 60g plain white flour
  • 200g Nutella (or similar)


In a medium saucepan slowly boil the milk.

In the meanwhile whisk the egg yolks and sugar together in a bowl until combined. Sift in the flour to the mixture and blend until smooth.

Slowly add the boiled milk to the mixture and whisk constantly to ensure that it does not curdle.

Put all of the mixture back into the saucepan and cook over a medium heat for 3 minutes stirring constantly until the mixture thickens.

Take the saucepan off the heat and set aside for a moment.

Quickly heat the Nutella so that it becomes a thinner consistency, you are aiming to simply make it easier to incorporate in your mixture, 30 second blasts in the microwave at a time.

Once the Nutella is easier to manage, fold it in to the still warm thickened mixture.

Transfer to a suitable container and cover with clingfilm to prevent a skin.

Once fully cooled, store in your fridge until you are ready to use.