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Learn how to make Pastry Cream, a classic French stirred custard (crème pâtissière) used to fill cakes, pastries, tarts, and pies. It’s delicious plain or try one of my flavor suggestions.
Pastry cream is basically glorified vanilla pudding, but the best, richest vanilla pudding you’ve ever had. The texture is thicker and more luxurious, while the flavor is softer and tastes like real vanilla instead of something artificial.
It’s useful, too. You can use it in layer cakes, fruit tarts, pies like Boston Cream Pie, and pastries like eclairs. But, you can also use it to elevate any processed dessert requiring pudding into something more homemade.
It takes a few more steps than a box of pudding, but it’s not difficult and worth the effort.
Table of Contents
- Recipe ingredients
- Ingredient notes
- Step-by-step instructions
- Recipe tips and variations
- Frequently Asked Questions
- Pastry Cream Recipe
Recipe ingredients
At a Glance: Here is a quick snapshot of what ingredients are in this recipe.
Please see the recipe card below for specific quantities.
Ingredient notes
- Milk: I’ve also tested this recipe with Almond Breeze Unsweetened Original Almond Milk and it worked perfectly.
- Vanilla: ½ vanilla bean pod, split, or vanilla bean paste may be substituted for the vanilla extract.
- Corn starch: My trick for making a thick pastry cream that’s also gluten-free.
Step-by-step instructions
- In a medium non-aluminum saucepan over high heat, warm milk until tiny bubbles appear on the surface and the milk begins to simmer, about 6 to 8 minutes (about 180 degrees Fahrenheit). Do not boil, and stir to prevent the milk fromscalding.
- Meanwhile, In a large bowl, whisk together egg yolks and sugar. Whisk in cornstarch and salt into the egg mixture.
- While whisking constantly, pour in half of the hot milk.
- Whisk in remaining hot milk and return to saucepan.
- Cook over medium heat, whisking constantly, until the mixture thickens to a firm consistency, about 5 to 8 minutes. Whisk in vanilla.
- Remove from heat. Scrape into a heat-proof bowl. Cover with plastic wrap, pressing it directly onto the surface of the pastry cream.
- Refrigerate the hot pastry cream until chilled, about 2 to 3 hours.
Recipe tips and variations
- Yield: This recipe makes just over 2 ÂĽ cups pastry cream, enough for one Fresh Fruit Tart or one Danish Layer Cake.
- Storage: The cream can be made up to 4 days in advance. Store covered in the fridge with plastic wrap pressed directly on its surface.
- Butter: For a buttery flavor, softer texture, and a lovely shine, add 2 tablespoons of butter with the vanilla in Step 3. I tend to keep salted butter on hand (and I prefer the taste) so that’s what I use here, but unsalted butter is fine too.
- Vegan pastry cream: I’ve tested this recipe with almond milk (Almond Breeze Unsweetened Original Almond Milk, to be exact) and it worked perfectly! So feel free to make your next batch of pastry cream dairy-free if you want to. I have not tested it with other kinds of non-dairy milk.
- Chocolate pastry cream: Stir 2 ounces of finely chopped dark chocolate into the pastry cream with the vanilla in Step 3.
- Coffee pastry cream: Add ½ ounce coffee extract to the cream with the vanilla in Step 3.
- Lemon pastry cream: Infuse the milk in step one with large pieces of lemon rind or a few teaspoons of lemon zest. Do not use lemon juice which may curdle the milk.
- Coconut pastry cream: Substitute 8 ounces (1 cup) of the whole milk with an equal amount of unsweetened canned coconut milk.
- Mousseline pastry cream: Whip 6 ounces of heavy whipping cream to stiff peaks and fold into the chilled pastry cream. This will lighten the cream and make a great filling for eclairs or cream puffs.
Frequently Asked Questions
What is pastry cream made of?
Pastry cream is made of milk, egg yolks, sugar, cornstarch, and vanilla.
Is pastry cream the same as custard?
Pastry cream is a type of custard, while custard is simply a liquid (often milk) thickened with eggs.
What is pastry cream used for?
Pastry cream is an important component in many desserts including cakes (layer cakes specifically), pies, tarts, and pastries such as donuts and eclairs.
Do you need to strain pastry cream through a fine mesh strainer?
Maybe recipes call for straining pastry cream through a fine mesh sieve. This leads to the smoothest possible pastry cream that is 100% lump-free. However, I personally skip this step without any negative ramifications.
Put your pastry cream to work
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Danish Layer Cake (Dansk Lagekage)
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Fresh Fruit Tart
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Tiramisu
Pastry Cream
By Meggan Hill
Learn how to make Pastry Cream, a classic French stirred custard (crème pâtissière) used it to fill cakes, pastries, tarts, and pies. It's delicious plain or try one of my flavor suggestions.
Prep Time 5 minutes mins
Cook Time 20 minutes mins
Chilling time 2 hours hrs
Total Time 25 minutes mins
Servings 4 servings (½ cup each)
Course Dessert
Cuisine French
Calories 381
5 from 5 votes
ReviewPrint
Ingredients
For the pastry cream:
- 2 cups whole milk (see note 1)
- 6 large egg yolks
- 1 cup granulated sugar
- 1/4 cup cornstarch
- 1/4 teaspoon Salt
- 1 teaspoon vanilla extract (see note 2)
Instructions
To make the pastry cream:
In a medium non-aluminum saucepan over medium heat, warm milk until tiny bubbles appear on the surface, about 6 to 8 minutes (about 180 degrees Farenheit). Stir to prevent the milk fromscalding.
Meanwhile, In a large bowl, whisk together egg yolks and sugar. Whisk in cornstarch and salt. While whisking constantly, pour in half of the hot milk. Whisk in remaining hot milk and return to saucepan.
Cook over medium heat, whisking constantly, until the mixture thickens to a firm consistency, about 5 to 8 minutes. Whisk in vanilla. Remove from heat. Scrape in to a bowl. Cool 10 minutes, stirring occasionally, or refrigerate (cover with plastic wrap, pressing plastic directly on the surface of the cream).
Notes
- Milk: I’ve also tested this recipe with Almond Breeze Unsweetened Original Almond Milk and it worked perfectly.
- Vanilla:½ vanilla pod, split, may be substituted for the vanilla extract.
- Yield: This recipe makes just over 2 ÂĽ cups pastry cream, enough for one Fresh Fruit Tart or one Danish Layer Cake.
- Storage: The cream can be made up to 4 days in advance. Store covered in the refrigerator with plastic wrap pressed directly on its surface.
Nutrition
Serving: 0.5 cupCalories: 381kcalCarbohydrates: 64gProtein: 8gFat: 11gSaturated Fat: 5gPolyunsaturated Fat: 1gMonounsaturated Fat: 4gCholesterol: 290mgSodium: 205mgPotassium: 214mgFiber: 0.1gSugar: 56gVitamin A: 565IUCalcium: 184mgIron: 1mg
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Meggan Hill
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Meggan Hill is a classically-trained chef and professional writer. Her meticulously-tested recipes and detailed tutorials bring confidence and success to home cooks everywhere. Meggan has been featured on NPR, HuffPost, FoxNews, LA Times, and more.