After many test batches, I’ve perfected this creamy vanilla pastry cream (crème pâtissière). This rich, egg-yolk custard is ideal for filling eclairs, tarts, cakes, or simply enjoying on its own. It has a silky texture, balanced sweetness, and surprisingly straightforward preparation.
I’ve spent years refining this vanilla pastry cream until it’s smooth, silky, and rich without feeling heavy. It works beautifully between cake layers, inside cream puffs and eclairs, or as a standalone dessert similar to pudding.
How to make vanilla pastry cream
Begin by whisking egg yolks, sugar, and cornstarch in a bowl until smooth and pale yellow. The mixture may feel thick at first but will loosen as you whisk and the sugar dissolves.
Warm the milk and heavy cream in a saucepan over medium heat until it’s steaming and small bubbles form around the edges. Do not let it boil, as boiling can cause the eggs to scramble when combined.
Temper the eggs by slowly pouring a small amount of the hot milk mixture into the yolks while whisking constantly. Continue adding the hot milk gradually until fully incorporated, then pour the combined mixture back into the saucepan.
Return the saucepan to medium heat and cook, whisking constantly, until the custard thickens and begins to gently boil. It should coat the back of a spoon—this takes about 5 to 8 minutes depending on your stove.
Remove from heat and whisk in butter and vanilla until fully incorporated. The mixture may look slightly separated at first but will come together as you whisk.
Pass the pastry cream through a fine-mesh sieve into a clean bowl to remove any lumps or undissolved starch. Press plastic wrap directly onto the surface to prevent a skin from forming.
Chill in the refrigerator for 1 to 2 hours until cold and set. Before using, stir gently to soften and ensure a smooth texture.
Pastry cream tips
- Choose a heavy-bottomed saucepan: It promotes even heating and reduces the chance of scorching or uneven thickening.
- Temper the eggs: Add the hot milk slowly to the yolk mixture while whisking to raise the temperature gently and avoid scrambling the eggs.
- Use medium-low to medium heat: Cooking too hot makes it harder to control and increases the risk of curdling or burning.
- Strain for a silky texture: Passing the cooked cream through a sieve removes any small lumps and ensures a smooth finish.
- Cover directly with plastic wrap: Pressing wrap onto the surface prevents an undesirable skin from forming while it cools.
Vanilla pastry cream uses
Vanilla pastry cream is versatile and delicious on its own or as a component in many desserts. Common uses include:
• Filling cream puffs or profiteroles
• Filling eclairs and other cream-filled pastries
• A hidden layer or filling in vanilla layer cakes
• Filling tarts and tartlets
• Served on its own topped with shaved chocolate, berries, or cookie crumbs
FAQs
Can I use only milk instead of heavy cream?
Yes. Using whole or higher-fat milk preserves richness best; 1% or 2% will work in a pinch, but avoid skim milk to prevent a thin texture.
Can I use only heavy cream?
You can substitute more cream for milk, but the result may be heavier. If possible, balance with some milk for a lighter feel.
Can I make this ahead?
Yes. Pastry cream keeps for 3 to 4 days in the refrigerator when covered properly.
Can I freeze pastry cream?
Freezing is not ideal: the texture can become watery once thawed, so I don’t recommend it for best results.
Ingredients
- 4 large egg yolks
- ⅓ cup (67g) granulated sugar
- 2 tablespoons cornstarch
- ¾ cup (180mL) whole milk
- ¾ cup (180mL) heavy cream
- 3 tablespoons (45g) unsalted butter
- 1 teaspoon pure vanilla extract
Instructions
- In a medium bowl, whisk together egg yolks, sugar, and cornstarch until smooth and pale. The mixture will thin as the sugar dissolves.
- Combine milk and cream in a saucepan and heat over medium until steaming and edges are bubbling slightly. Do not boil.
- Temper the eggs by slowly adding a small amount of the hot milk to the yolk mixture while whisking constantly. Continue gradually until fully combined.
- Pour the tempered mixture back into the saucepan.
- Cook over medium heat, whisking constantly, until it thickens and begins to gently boil, coating the back of a spoon (about 5–8 minutes).
- Remove from heat and whisk in butter and vanilla until smooth. If it looks separated at first, continue whisking until cohesive.
- Strain the pastry cream into a bowl to remove any lumps.
- Press plastic wrap directly onto the surface and refrigerate 1–2 hours until cool and set. Stir gently before using.
Equipment
- Mixing bowls
- Whisk
- 2-quart saucepan
- Fine-mesh sieve
Enjoy!