Vanilla pastry cream, also called crème pâtissière, is a rich and creamy custard perfect for cake fillings, pastries, pies, and tarts. You can whip up silky smooth pastry cream at home with just 6 simple ingredients. My version uses cornstarch and is naturally gluten-free with a dairy-free option!
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Skill Level: Intermediate because it is a hands-on recipe.
Flavor Remix: Add whipped cream to turn this recipe into a creme dipolmat.
Allergy Watch: Gluten Free, Dairy Free Option, Nut-Free
Knowing how to make vanilla pastry cream from scratch is the key to making delicious pastries and baked goods.
It might seem like the stuff from fancy bakeries, but you'll be surprised at how incredibly easy it is to make. I used this recipe for my gluten-free fruit tart, and it takes the flavor to the next level! You can also use it as a filling for banana cake or in place of whipped cream on a fruit pizza.
During testing, one thing mattered more than anything else. Gentle heat and constant movement. Pastry cream isn't hard, but it is hands on. Keeping the heat steady and whisking consistently prevents lumps and keeps the final texture silky instead of grainy. Letting the vanilla steep off the heat also makes a noticeable difference. It pulls out more flavor without scorching the milk.
Compared to vanilla pudding or custard sauces, pastry cream is thicker, more stable, and built to hold its shape. That makes it ideal for fillings where structure matters, like fruit tarts or layered cakes.
Most recipes use flour, but I'm using a more traditional approach that uses cornstarch and is naturally gluten-free. I scraped vanilla beans from the pod to really get a rich vanilla flavor, instead of using vanilla extract.
Ingredient Notes
- Whole Milk- Make sure you use full-fat milk. You can also use 2% milk or plant-based milk, but it won't be as creamy.
- Eggs- You will only need the egg yolks for this recipe.
- Sugar- Nothing special here, granulated sugar is ideal.
- Cornstarch- My recipe calls for four tablespoons of cornstarch. For a lighter, thinner version, you can use as little as 3 tablespoons. You can also increase the amount of cornstarch to up to 6 tablespoons for a thicker pastry cream. After that, you'll need to add gelatin.
- Vanilla Bean- Gives a natural and more intense vanilla flavor. You can also use vanilla bean paste or vanilla extract.
- Unsalted Butter- Use room temperature butter.
💭 Dairy-Free Variation
To make a dairy-free pastry cream filling, swap whole milk for plant-based milk like almond or oat milk. Substitute butter with vegan butter.
💭 Flavor Variations
- Lemon Pastry Cream - Add lemon zest to the milk as it heats, strain it out before combining with the egg yolk mixture.
- Diplomat Cream - To make diplomat cream, fold in whipped cream into the cooled pastry cream until it's fully combined. See notes for full instructions.
- Chocolate Pastry Cream - Cook as directed, then immediately add 2-3 oz of chopped dark chocolate to the hot pastry cream.
⏲️How to Make Pastry Cream
A step-by-step visual guide for making pastry cream. You can skip to the recipe for the full written instructions.
- Scrape the tiny black seeds from the pod using the dull side of the knife. Add both the seeds and pod to the milk to get maximize the vanilla flavors.
- When heating the milk, you want to prevent it from boiling. You only want to gently simmer it with small bubbles around the edges. After removing the milk from the heat, let it steep the vanilla for 10-15 minutes, then remove it.
- Whisk the egg yolks and sugar until smooth, pale, and slightly thickened. This process helps dissolve the sugar and add air to the pastry cream. You'll know it's ready when the mixture forms ribbons as it falls from the whisk.
- When adding the hot milk to the egg mixture, pour very slowly while whisking constantly. Tempering the eggs will prevent the eggs from curdling.
- Place the mixture over medium heat, stir or whisk the pastry cream to prevent lumps and ensure a thick, smooth, silky texture.
- Mix the softened butter until it's fully melted without any lumps.
- Press plastic wrap directly on the surface of the pastry cream to make sure no air is trapped between the wrap and the cream. Let it cool to room temperature before chilling in the fridge.
- After chilling, be sure to stir the cream to loosen it before using.
Recipe Tips
- If you see any lumps, you can strain the pastry cream through a fine mesh sieve before whisking in the butter. This ensures the cream stays perfectly smooth.
- Allow it to chill for at least 2 hours before using it. It will thicken as it chills. Don't freeze it as it will ruin the texture.
- Use room-temperature butter. After cooking and thickening the pastry cream, you typically add the butter at the end, off the heat.
Troubleshooting Pastry Cream
How to Fix Lumpy Pastry Cream
If the lumps are small enough, you can try whisking the pastry cream vigorously while it's still warm to break them down. If that doesn't work, pour the pastry cream through a fine-mesh sieve. Press it through with a spatula and discard any lumps left behind.
How to Fix Runny Pastry Cream
To thicken the pastry cream after cooking, heat gently in a double boiler. Make a slurry of warm milk and cornstarch and slowly add it to the warm cream. Heat while whisking until thickened.
If you want an extra thick texture, you can add gelatin. Let it bloom for 5 minutes in cold water and heat until it has dissolved before adding to the warm pastry cream.
How to Fix Pastry Cream that is Too Thick
To loosen the pastry cream, gradually add cold milk (1-2 tablespoons) and whisk continuously until you reach your desired consistency.
Make Ahead and Storing
Make Ahead: Pastry cream can be made up to three days in advance. Unless you add gelatin, in which case it needs to be used immediately.
Storing: Refrigerate with plastic wrap pressed directly on the surface. Whisk before using.
Freezing: Do not freeze.
📖 Recipe
Vanilla Pastry Cream (Creme Patisserie)
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Ingredients
- 1 (1) vanilla pod or 1 Tablespoon vanilla extract
- 480 ml (480 ml) whole milk 2 cups
- 6 (6) egg yolks
- 133 grams (133 grams) granulated sugar ⅔ cup
- 30 grams (30 grams) cornstarch 3 Tablespoons
- 28 grams (28 grams) unsalted butter 2 Tablespoons
Instructions
- Please READ THE RECIPE and NOTES before beginning this recipe. It is an easy recipe but requires constant monitoring.
- Slice the vanilla pod lengthwise and scrape out the seeds using the back of a knife. Add to a medium saucepan with the milk. Heat the milk over medium heat to a simmer and is just about to boil (small bubbles should start forming around the edges). Remove from heat and allow the vanilla to steep for 10 to 15 minutes. Then remove the vanilla pod from the milk and discard it.1 vanilla pod, 480 ml whole milk
- While the milk is heating, whisk together the egg yolks and granulated sugar until the mixture is smooth and slightly thickened. You can do this by hand or with an electric mixer. Sprinkle or sift the cornstarch over the egg yolk mixture. Whisk until it is fully incorporated and smooth.6 egg yolks, 133 grams granulated sugar, 30 grams cornstarch
- Temper the eggs by gradually streaming in about ½ cup of the hot milk into the egg yolk mixture while whisking constantly (this prevents the eggs from curdling). Pour the tempered egg mixture back into the saucepan.
- Cook over medium heat, whisking constantly, until the mixture thickens and starts to bubble. This should take about 5 minutes. Remove the saucepan from the heat. Whisk in the butter.28 grams unsalted butter
- Transfer the pastry cream to a clean bowl and press a piece of plastic wrap directly onto the surface of the cream to prevent a skin from forming. Allow the pastry cream to cool to room temperature, then refrigerate it until it is fully chilled and set (minimum of 2 hours).
Equipment
- saucepan
Notes
- Measure and prep all your ingredients before starting.
- Substitute vanilla paste or vanilla extract for the pod by adding one tablespoon to the egg and sugar mixture.
- Remove any lumps by pressing through a fine mesh sieve before chilling.
- For a richer cream, you can substitute up to 1 cup (half) of the milk with heavy cream.
- You can use between 4 and 6 egg yolks, depending on the richness you prefer.
- For a thicker cream without using gelatin, add an additional tablespoon of cornstarch (40 grams total).
How to Add Gelatin to Pastry Cream
Adding gelatin will give the cream a firmer texture, perfect for layered desserts.- Bloom 1 teaspoon of powdered gelatin in 1 tablespoon of cold water for about 5-10 minutes until it gels.
- Prepare the pastry cream as usual.
- Once the pastry cream is cooked and thickened, remove it from the heat and stir in the bloomed gelatin until fully dissolved. The residual heat will melt the gelatin.
- Cool slightly and use immediately.
Diplomat Cream Variation
Convert this recipe to diplomat cream by folding in whipped cream.- Whip 1 cup of cold heavy cream to soft peaks.
- If you'd like to stabilize it, bloom 1 teaspoon of gelatin in 1 tablespoon of cold water, melt it gently, and mix it with a small portion of the whipped cream before folding it back into the rest.
- Gently fold the whipped cream into the cooled pastry cream in batches until fully combined.
Nutrition
This recipe originally appeared on my website Peel with Zeal.
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