Pastry Cream (2024)

Vanilla pastry cream is the smooth, silky, vanilla-scented custard that oozes out of so many classic desserts. Also called crème pâtissière and creme pat, this rich filling is essentially vanilla custard thickened with cornstarch to make it firm. Not too sweet and wonderfully creamy, my pastry cream recipe is sure to be your go-to!

It may seem intimidating since it is used so often in French patisserie-style baked goods, but this creamy custard recipe is not difficult, and it’s a good recipe to be familiar with if you want to up your baking skills. You don’t need any special equipment or obscure ingredients to make a batch. But you do need time and patience because crème pâtissière needs to chill for 2 hours before you can use it in your favorite desserts. For more French dessert recipes, try my macaron recipe, crème brûlée, or canelés.

What You’ll Need For This Recipe

Milk — whole milk yields a much creamier custard compared to low-fat milk, so I always use whole milk.

Vanilla — you can use either a vanilla bean with seeds scraped, vanilla bean paste, or good vanilla extract.

Egg yolks — since you only need egg yolks for this recipe, separate whole eggs while cold and save the egg whites for a batch of Italian buttercream, Swiss meringue buttercream, or an angel food cake. Let the yolks come to room temperature before starting the recipe.

Sugar — granulated sugar (also called white sugar) adds just the right amount of sweetness to the crème pâtissière without it being cloying.

Cornstarch — cornstarch thickens the pastry cream filling without imparting any floury flavor. It also helps prevent the egg yolks from scrambling. Bonus: If you follow a gluten-free diet, using cornstarch also means this recipe is safe to eat! Just be sure to check all ingredient labels to be doubly sure.

Butter — unsalted butter adds richness, softness, and the perfect shine to creme pat.

How to Make Pastry Cream

1. Split the vanilla bean lengthwise and scrape out the seeds. Combine the milk, vanilla bean pod, and seeds in a medium saucepan. Place over medium-high heat and bring to a simmer, which will take about 8 minutes. Immediately remove from the heat and set aside for 15 minutes. This will allow the vanilla flavor to properly infuse the milk. Then, remove the vanilla bean pod from the pot.

2. In a heat-proof bowl, combine the egg yolks and granulated sugar.

3. Whisk until smooth and lighter in color.

4. Sift in the cornstarch and whisk vigorously until there are no lumps.

5. Temper the eggs by slowly pouring ½ cup of the hot milk mixture into the egg mixture while whisking. This prevents the eggs from scrambling. Slowly whisk in the remaining hot milk mixture.

6. Pour the mixture through a fine mesh strainer back into the saucepan. This will remove any lumps and bits of the vanilla pod.

7. Cook the custard over medium heat, whisking continuously, until thickened and starting to bubble, 5 to 8 minutes. Remove the creme pat from the heat and whisk in the unsalted butter until melted.

8. Transfer to a medium bowl. Press a piece of plastic wrap directly onto the surface of the hot pastry cream to prevent a skin from forming on top. Refrigerate for a minimum of 2 hours to allow it to set. Before using, whisk the crème pâtissière again.

Pro Tips for Making This Recipe

• Vanilla bean substitutes. While a vanilla pod is the classic choice, you can substitute it for a tablespoon of vanilla bean paste or vanilla extract (not vanilla essence). Add the paste or extract to the egg and sugar mixture.
• Strain the egg and milk mixture. Using a fine mesh sieve will catch any lumps as well as larger bits of vanilla bean pod.
• Whisk the pastry cream constantly while it’s on the stove. It requires your full attention to prevent lumps and scorched bits. Whisking constantly also helps the custard thicken evenly. Be sure to whisk all around the saucepan, not just in one spot, so the milk and eggs don’t stick to the pot and scorch or scramble. But don’t beat it! A gentle stir with the whisk is just fine. If you whisk vigorously, you will incorporate air and potentially prevent the creme pat from setting up properly.
• Refrigerate before using. Crème pâtissière needs to be chilled for at least 2 hours to allow it to set and firm up.
• Make crème légère. To make lightened pastry cream that also stretches the batch, fold in some whipped cream. Whip 1 cup of heavy cream until stiff peaks form. Whisk the chilled crème pâtissière to loosen it a bit, then whisk in a quarter of the whipped cream to loosen it more. Fold in the rest of the whipped cream.
• Make diplomat cream. Make stabilized whipped cream by mixing 1 teaspoon of gelatin bloomed with 3 tablespoons of water and melting it in the microwave for 10 to 15 seconds. Place the chilled crème pâtissière into a large bowl and whisk to loosen it, then stir in the melted gelatin. Beat 1 cup of heavy cream until stiff peaks form. Whisk in about a third of the whipped cream. into the creme pat, then fold in the rest, or as much as you need, until your desired consistency is reached.

Frequently Asked Questions

If you’ve tried this pastry cream recipe, then don’t forget to rate it and let me know how you got on in the comments below. I love hearing from you!