Purple Custard (Ube Creme Patissiere)

Custard, or creme patissiere, is a common ingredient in a lot of pastries. You’ve probably had it in a custard donut. Here I used the creme patissiere recipe from Bigger Bolder Baking (link) but of course I added some ube extract. I also cut the recipe in half.

What Ingredients are in Ube Custard?

A simple custard, also known in the baking world as creme patissiere, is a combination of milk, sugar, butter, egg yolks and a bit of cornstarch. To make it ube, just add ube extract!

What Can You Fill With Ube Custard?

You can use ube custard anywhere you would normally use custard like doughnuts and choux pastry. I used mine to fill ube malasadas during my ube series. I’ve also used it to make ube cream puffs and eclairs.

If you want to make Ube Malasadas, you can follow my recipe here.

If you want to make Ube Cream Puffs, follow this recipe.

What Other Custard Flavors are there?

The most common flavor is vanilla. You can make that following this recipe but using vanilla extract instead of ube extract. You can substitute whatever extract you want to create a custard of that flavor.

How Do You Make Ube Custard?

In summary, Ube Custard is made by heating milk and some sugar in a pan. Then you mix together more sugar, egg yolks, butter, and corn starch. Then you temper (slowly pour in hot liquid) into the egg yolk mixture while constantly whipping. Add ube extract. Once it thickens, pass it through a sieve and you’re done!

List of ingredients with measurements and detailed instructions at the bottom of this page.

Heat milk and some sugar in a saucepan

Mix together egg yolks, corn starch, butter and sugar

Temper the egg mixture and add ube extract. Push through a sieve and the cooking is done. You can use it right away, but it’s better to chill in the refrigerator to cool down a bit.

To store, place plastic wrap directly on top of the custard. This will prevent a skin from forming.


Ube Custard (Creme Patissiere)

Bigger, Bolder, Baking's Creme Pat recipe but with ube!
Prep Time 20 minutes
Cook Time 10 minutes
Total Time 30 minutes


  • 1 cup milk
  • ½ teaspoon ube extract
  • ¼ cup sugar
  • 2 egg yolks
  • 2 tablespoons corn starch
  • 1 tablespoon butter


  • In a medium saucepan, combine milk and ⅛ cup sugar. Place over medium-low heat until mixture comes to a simmer.
  • In a medium bowl, whisk together egg yolkscornstarch, and remaining sugar.
  • Temper eggs: while whisking constantly, slowly pour ⅓ of the hot milk mixture into the egg-yolk mixture, until it has been incorporated. Pour mixture back into the saucepan, and cook over medium-high heat, whisking constantly, for roughly 3-4 minutes, until it thickens a lot.
  • Add the ube extract. Stir until color is uniform throughout.
  • Remove from the heat and whisk in the butter. Pass the mixture through a sieve to remove any lumps.