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
Put simply, pastry cream is a type of custard. Adding cornstarch to the vanilla custard will give you a thick, firm substance (almost like vanilla pudding) that will hold its shape when piped. Custard that you can pour, which is only thickened with eggs, is actually called crème anglaise.
Yes, you can make it up to 24 hours in advance. Just keep it covered and refrigerated until ready to use! Whisk it right before using.
It can be used as a filling in several desserts, the most common being eclairs, cream puffs, and mille feuille, as well as Boston cream pie. I also love it in bomboloni, fruit tarts, and as cake fillings, too. As explained in the Pro Tips section, it can be used as a base to make crème légère and diplomat cream, as well as crème mousseline (whipped softened butter combined with crème pâtissière).
Creme patissiere can be refrigerated in an airtight container for up to 3 days.
I don’t recommend freezing crème pâtissière because its consistency will be ruined when it thaws.
If you love this recipe try these out!
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!
Pastry Cream
Video
Equipment
- Saucepan
- Fine mesh seive
Ingredients
- 2 cups whole milk (480mL)
- 1 vanilla bean split lengthwise and seeds scraped
- 6 large egg yolks
- ⅔ cup granulated sugar (133g)
- ¼ cup cornstarch (40g)
- 1 tablespoon cold unsalted butter
Instructions
- In a medium saucepan, combine the milk and vanilla bean pod and seeds, then place over medium heat and bring to a simmer, about 8 minutes. Immediately remove from the heat and set aside to infuse the vanilla in the milk for 15 minutes. Remove the vanilla bean pod.
- In a heat-proof bowl, whisk the egg yolks and sugar until smooth and a bit lighter in color. Sift in the cornstarch and whisk vigorously until no lumps remain.
- While whisking, slowly pour in ½ cup of the hot milk mixture into the egg yolks. Then, slowly whisk in the remaining hot milk mixture. Once combined, pour the mixture through a fine mesh strainer back into the saucepan.
- Cook over medium heat, gently whisking continuously, until thickened and starting to bubble 5 to 8 minutes. Remove from the heat and whisk in the butter until melted.
- Transfer the pastry cream to a bowl and press plastic wrap directly onto the surface to prevent skin from forming.
- Chill for at least 2 hours or until ready to serve. The custard can be made up to 24 hours in advance. Whisk the pastry cream again until smooth before using, as it will have set into a firm custard.
Notes
- 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.
