Vanilla Pastry Cream (Crème Pâtissière)

Vanilla pastry cream is a rich and creamy filling made with milk, egg yolks, sugar, and vanilla, perfect for tarts, éclairs, cream puffs, and layer cakes. This homemade crème pâtissière is a bakery-style custard that holds its shape and adds a smooth, flavorful layer to a wide range of desserts.

A classic, smooth, and velvety vanilla pastry cream that’s perfect for tarts, éclairs, cream puffs, and cakes. Made with simple ingredients, this rich custard is a foundational recipe in French pastry.

Ingredients

• 480 ml (2 cups) whole milk
• 2 tsp vanilla bean paste or pure vanilla extract
• 100 g (½ cup) white sugar
• 5 large egg yolks
• 30 g (¼ cup) cornstarch
• 85 g (¾ stick) unsalted butter, cubed

Instructions

1. Prepare the Egg Mixture

In a mixing bowl, whisk together the egg yolks, sugar, and cornstarch until the mixture is pale and smooth. Set aside.

2. Heat the Milk and Vanilla

In a saucepan, combine the milk and vanilla. Heat over medium heat until the milk is scalding—hot with steam rising and small bubbles forming around the edges. Do not allow it to boil.

3. Temper the Egg Mixture

Slowly drizzle a small amount of the hot milk into the egg mixture, whisking constantly. Gradually add more milk in batches, whisking well after each addition. This step prevents the eggs from curdling.

4. Cook the Pastry Cream

Pour the tempered mixture back into the saucepan and return to the stove. Cook over medium heat, whisking constantly, until it thickens and begins to boil. Once thick bubbles form on the surface, cook for 1–2 more minutes until the cream is thick enough to coat the back of a spoon.

5. Strain and Finish

Remove from heat and pour the pastry cream through a fine sieve into a clean bowl to remove any lumps.

Whisk in the cubed butter a few pieces at a time, ensuring each piece melts fully before adding the next.

6. Cool and Chill

Press plastic wrap directly onto the surface of the pastry cream to prevent a skin from forming. Refrigerate for at least 2 hours or until fully chilled. For best results, chill overnight.

Tips

• Always temper the egg yolks slowly to avoid curdling.
• Stir continuously while heating to ensure a smooth, lump-free custard.
• For a richer flavor, use vanilla bean paste instead of extract.
• Use a thermometer if needed—pastry cream thickens well around 185°F (85°C).

Variations and Substitutions

• Dairy-free: Substitute whole milk with a plant-based milk like almond or oat, and use dairy-free butter.
• Flavored cream: Add espresso powder, citrus zest, or melted chocolate after removing the cream from heat.
• Lighter version: Replace part of the whole milk with half-and-half or use less butter.

FAQs

Can I make pastry cream in advance?
Yes, pastry cream can be made up to 3 days ahead. Store it tightly covered in the fridge.

Why is my pastry cream lumpy?
Overheating or not whisking enough can cause lumps. Always strain the final cream to ensure a smooth texture.

Can it be frozen?
Freezing is not recommended, as the texture can become grainy when thawed.

Serving Suggestions

• Fill cream puffs, éclairs, or fruit tarts.
• Use as a cake filling, especially for sponge or layer cakes.
• Spoon into glass cups and top with fresh berries for a simple dessert.

Why You’ll Love This Recipe

• Smooth and creamy texture that’s easy to pipe or spread.
• Versatile use in both classic and modern desserts.
• Made from scratch with simple pantry ingredients.
• Reliable results whether you’re baking for guests or a special event.

Vanilla Pastry Cream (Crème Pâtissière)

Servings

1

servings

Prep time

10

minutes

Cooking time

10

minutes

Ingredients

• 480 ml (2 cups) whole milk

• 2 tsp vanilla bean paste or pure vanilla extract

• 100 g (½ cup) white sugar

• 5 large egg yolks

• 30 g (¼ cup) cornstarch

• 85 g (¾ stick) unsalted butter, cubed

Directions

• Prepare the Egg Mixture
• In a mixing bowl, whisk together the egg yolks, sugar, and cornstarch until the mixture is pale and smooth. Set aside.
• Heat the Milk and Vanilla
• In a saucepan, combine the milk and vanilla. Heat over medium heat until the milk is scalding—hot with steam rising and small bubbles forming around the edges. Do not allow it to boil.
• Temper the Egg Mixture
• Slowly drizzle a small amount of the hot milk into the egg mixture, whisking constantly. Gradually add more milk in batches, whisking well after each addition. This step prevents the eggs from curdling.
• Cook the Pastry Cream
• Pour the tempered mixture back into the saucepan and return to the stove. Cook over medium heat, whisking constantly, until it thickens and begins to boil. Once thick bubbles form on the surface, cook for 1–2 more minutes until the cream is thick enough to coat the back of a spoon.
• Strain and Finish
• Remove from heat and pour the pastry cream through a fine sieve into a clean bowl to remove any lumps.
• Whisk in the cubed butter a few pieces at a time, ensuring each piece melts fully before adding the next.
• Cool and Chill
• Press plastic wrap directly onto the surface of the pastry cream to prevent a skin from forming. Refrigerate for at least 2 hours or until fully chilled. For best results, chill overnight.