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—quick, easy, and luscious. My version is also naturally gluten-free and has dairy-free options!
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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!
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📖Why My Recipe Works
- No Flour- Most recipes use flour, but I'm using a more traditional approach that uses cornstarch and is naturally gluten-free.
- Vanilla Bean- 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- We'll 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
- 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.
🥗How to Use Homemade Pastry Cream
The sky is the limit when it comes to using creme patisserie. As I mentioned earlier, I used it for my homemade fruit tart recipe that has unsurprisingly become an instant favorite at my house.
I also like to use it as a filling for my gluten-free spice cake, in place of frosting on my gluten-free fruit pizza, and to jazz up my gluten-free banana cake.
You can use it to make profiteroles, éclairs, cream puffs, or cream pies like Boston cream pie or coconut cream pie. You can even use it as a cake filling, doughnut filling, or to layer your trifles with.
Expert 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.
More Sweet Treats
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.
Did you enjoy making this recipe? Show it some love with ⭐⭐⭐⭐⭐ and leave a comment! Hungry for more FLAVORFUL recipes?
📖 Recipe Card
Vanilla Pastry Cream (Crème Pâtissière)
Ingredients
- 1 vanilla pod
- 2 cups whole milk 480 ml
- 6 egg yolks
- ⅔ cup granulated sugar 133 grams
- 3 Tablespoons cornstarch 30 grams
- 2 Tablespoons unsalted butter
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.1 vanilla pod, 2 cups whole 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.
- 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.6 egg yolks, ⅔ cup granulated sugar
- Sprinkle or sift the cornstarch over the egg yolk mixture. Whisk until it is fully incorporated and smooth.3 Tablespoons 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.2 Tablespoons 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).
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.
How to Store Pastry Cream
- Make up to 3 days in advance. Store pastry cream in the fridge with the plastic wrap directly on the cream to prevent a skin from forming. Vigorously whisk before using to loosen up the cream and make it easy to pipe or spread.
- Do not freeze pastry cream.
- If you added gelatin the cream should be used immediately.
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