This homemade Pastry Cream (Crème Pâtissière) is a classic French custard filling made from milk, eggs, sugar, cornstarch, and vanilla.
Smooth, luxurious, and not too sweet, it’s the perfect base for fruit tarts, cream puffs, éclairs, cakes, and more.
Why You’ll Love This Pastry Cream Recipe
Velvety & Smooth: No lumps, just creamy perfection.
Not Overly Sweet: Perfectly balanced flavor.
Multi-Purpose: Use in a variety of baked goods.
Make Ahead Friendly: Keeps well in the fridge.
Customizable: Infuse with different flavors like chocolate, coffee, or citrus.
What You’ll Need (Ingredient Highlights)
Milk: Whole milk for rich flavor and texture.
Egg Yolks: Provide color and richness.
Granulated Sugar: Sweetens the cream.
Cornstarch: Thickens the custard.
Butter: Adds a silky finish and extra flavor.
Vanilla: Paste or extract for deep aroma.
Pro Tips Before You Start
Temper the Eggs: Slowly whisk in the hot milk to prevent scrambling.
Strain for Smoothness: Run the finished cream through a sieve.
Chill with Plastic Wrap: Press it directly on the surface to prevent skin.
Don’t Overcook: Stop as soon as it thickens to avoid curdling.
Whisk Constantly: Prevents lumps and ensures even cooking.
How to Make Pastry Cream
Step 1: Heat the Milk
In a saucepan over medium heat, warm the milk and half of the sugar until steaming (not boiling).
Remove from heat.
Step 2: Mix Egg Yolks
In a bowl, whisk together the egg yolks, remaining sugar, and cornstarch until pale and smooth.
Step 3: Temper the Eggs
Slowly pour the warm milk into the yolk mixture, whisking constantly to temper the eggs.
Step 4: Thicken the Custard
Return the mixture to the saucepan.
Cook over medium heat, whisking constantly until the cream thickens and bubbles slightly.
Step 5: Finish with Butter & Vanilla
Remove from heat and stir in butter and vanilla extract.
Whisk until fully combined.
Step 6: Strain & Chill
Pour through a fine mesh strainer into a clean bowl.
Press plastic wrap directly onto the surface and refrigerate until cold.
What to Use It In
Fruit tarts
Cream puffs or profiteroles
Napoleons or mille-feuille
Layer cakes or trifles
Éclairs or choux buns
Variations / Substitutions
Dairy-Free: Use almond or oat milk and plant-based butter.
Chocolate Version: Stir in 4 oz chopped dark chocolate at the end.
Coffee Flavor: Add 1 tsp instant espresso to the milk.
Citrus Zest: Infuse warm milk with lemon or orange zest.
Extra Rich: Use part heavy cream in place of milk.
Storage & Leftovers
Fridge: Store in an airtight container for up to 4 days.
Freezer: Not recommended—texture may break when thawed.
Rewhip If Needed: Stir or whisk gently before using.
FAQs
Why is my pastry cream lumpy?
It may have overcooked or wasn’t whisked enough—strain it through a sieve.
Can I make this ahead of time?
Yes! Chill completely and use within 3–4 days.
Is pastry cream the same as custard?
Pastry cream is a type of custard, but thicker and made with cornstarch.
Can I freeze pastry cream?
Freezing isn’t recommended—it may separate upon thawing.
How do I fix runny pastry cream?
Reheat gently and whisk in a cornstarch slurry if needed.
Final Thoughts
This silky, decadent Pastry Cream is the backbone of many classic desserts.
With its luscious texture and just-right sweetness, it brings bakery-level quality to your homemade treats.
Master it once, and you’ll find endless ways to enjoy it.
Silky Pastry Cream
Ingredients
- 2 cups whole milk
- ½ cup granulated sugar divided
- 5 large egg yolks
- ¼ cup cornstarch
- 2 tbsp unsalted butter
- 2 tsp vanilla extract or paste
Instructions
- In a saucepan, heat milk and half the sugar until steaming.
- In a bowl, whisk egg yolks, remaining sugar, and cornstarch until smooth.
- Temper eggs with hot milk, whisking constantly.
- Return to heat and cook, whisking, until thickened.
- Remove from heat, stir in butter and vanilla.
- Strain and chill with plastic wrap pressed on surface.
- See full steps with tips & photos → https://p4pd.org/pastry-cream-recipe/
Notes
- Use vanilla bean paste for a bakery-style touch with visible vanilla flecks.
- Always temper eggs slowly to avoid scrambling.
- Can be made 2–3 days ahead and stored in the fridge.
