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Pastry Cream is the silky vanilla custard behind so many bakery favorites, and once you learn this easy stovetop method you will reach for it again and again. I whipped up a batch last week to fill a tray of mini fruit tartlets, and Maddie immediately asked if she could just eat it by the spoonful instead.
This is the one foundational recipe that unlocks eclairs, cream puffs, fruit tarts, and so many other showstopping desserts.
Pastry Cream Quick Look
- 🕒 Prep Time: 5 minutes
- 🌡️ Cook Time: 10 minutes
- ⏳ Total Time: About 2 hours (includes chilling)
- 🍽️ Serving: 6 servings
- ⚡ Calories: 134kcal
- 🌶️ Flavor Profile: Rich, silky, and sweet with classic vanilla
- ✋ Difficulty: Easy, a simple base for our mini fruit tartlets
Quick Answer
Bring whole milk and part of the sugar to a boil in a saucepan. Whisk egg yolks, a whole egg, cornstarch, and the rest of the sugar in a bowl, then slowly drizzle in the hot milk while whisking to temper. Pour everything back into the pan and cook, whisking constantly, until thick. Stir in butter and vanilla, then chill with plastic wrap pressed onto the surface.
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Why This Recipe Works
Click to see the technique science
- Splitting the sugar helps it cook evenly. Adding some sugar to the milk and some to the eggs keeps the yolks from clumping and helps the custard thicken smoothly.
- Tempering prevents scrambled eggs. Drizzling the hot milk into the eggs slowly raises their temperature gently, so you get silky custard instead of bits of cooked egg.
- Cornstarch makes it sturdy and pipeable. Unlike a thin custard sauce, the cornstarch sets the cream firm enough to pipe and hold its shape in tarts and pastries.
- Cooking to a full boil activates the starch. Bringing it back to a boil while whisking is what thickens the cream properly and cooks out any starchy taste.
- Plastic wrap on the surface stops a skin. Pressing wrap directly onto the warm cream keeps a rubbery skin from forming as it chills.
Why You’ll Love This Recipe
- It is one easy recipe that unlocks dozens of bakery-style desserts.
- It uses just six pantry staples and comes together in about 15 minutes of active time.
- It is endlessly useful, from filling our mini fruit tartlets to layering into trifles.
Key Ingredients
Just six simple ingredients make this classic, do-it-all custard.
- Whole milk: The rich base of the custard. Whole milk gives pastry cream its luxe, creamy body.
- Egg yolks and a whole egg: They thicken the cream and give it that signature golden color and silky richness.
- Cornstarch: The thickener that turns the milk and eggs into a pipeable, sturdy custard that holds its shape.
- Granulated sugar: Sweetens the cream and is split between the milk and egg mixtures to help it cook evenly.
- Butter and vanilla: Stirred in at the end for a glossy finish and warm, classic vanilla flavor.
See recipe card for exact quantities.
Variations and Substitutions
Flavor your pastry cream any way you like with these easy twists.
- Chocolate pastry cream: Stir in chopped chocolate or cocoa while the cream is still warm.
- Citrus: Add lemon or orange zest to the milk as it heats for a bright, fresh note.
- Coffee or almond: Swap the vanilla for espresso or a splash of almond extract.
- Lighter diplomat cream: Fold in whipped cream once chilled for a lighter, fluffier filling.
- Use it everywhere: Fill cream puffs, eclairs, and our key lime eclair cake style desserts.
How to Make Pastry Cream
- Whisk the milk and 1/4 cup of the sugar together in a medium saucepan and bring it to a boil over medium heat, stirring often.
- Meanwhile, whisk the egg yolks, whole egg, cornstarch, and remaining sugar in a large bowl until smooth.
- Once the milk boils, very slowly drizzle it into the egg mixture while whisking constantly to temper the eggs.
- Pour everything back into the saucepan and cook over medium heat, whisking constantly, until it returns to a boil and thickens.
- Remove from the heat and stir in the butter until melted, then stir in the vanilla.
- Pour into a bowl, press plastic wrap directly onto the surface so a skin does not form, and chill completely before using.
Recipe Tips & Tricks
- Whisk constantly once the mixture is back in the pan so the bottom does not scorch or clump.
- Temper slowly, adding the hot milk in a thin drizzle, to keep the eggs from scrambling.
- Cook to a full boil so the cornstarch fully thickens and any raw starch taste cooks out.
- Strain it through a fine mesh sieve if you spot any lumps for ultra-silky cream.
- Press wrap onto the surface before chilling to prevent a skin from forming.
- Whisk smooth before using, since pastry cream firms up in the fridge and loosens with a quick stir.
Serving Ideas and Suggestions
Pastry cream is less of a stand-alone dessert and more of a magic building block. Once it is chilled and smooth, pipe or spoon it into all kinds of treats.
Use it to fill our mini fruit tartlets, layer it into a trifle like our lemon blueberry trifle, or spoon it between cake layers for an instant upgrade.
It is also delicious all on its own with fresh berries, or as the creamy heart of cream puffs, eclairs, and our key lime eclair cake.
Pastry Cream FAQs
Pastry cream, also called creme patissiere, is a thick, silky vanilla custard made from milk, eggs, sugar, cornstarch, butter, and vanilla. It is a classic French pastry filling used in tarts, eclairs, cream puffs, and layered desserts.
Stored airtight in the refrigerator with plastic wrap pressed onto the surface, pastry cream keeps for up to three days. Give it a good whisk before using to bring back its smooth, pipeable texture.
Freezing is not recommended because the cornstarch and egg base can separate and turn watery or grainy when thawed. Pastry cream is quick to make, so it is best prepared fresh as needed.
Lumps usually come from adding the hot milk too quickly or not whisking constantly while it cooks. If it happens, whisk vigorously or strain the warm cream through a fine mesh sieve for a perfectly smooth result.
Use it to fill fruit tarts and tartlets, eclairs, cream puffs, and donuts, or layer it into trifles and cakes. It is the creamy base behind countless bakery desserts.
Yes. Make it up to three days ahead and store it covered in the fridge with wrap on the surface. Whisk it smooth right before filling or piping into your dessert.
Ready to use your pastry cream? Fill a batch of our mini fruit tartlets next.
If you love a silky custard, you will love our butterscotch pie.
How To Make Pastry Cream (Vanilla Custard)
Ingredients
- 2 cups whole milk
- 1/4 + 1/3 cup granulated sugar divided
- 2 large egg yolks
- 1 large whole egg
- 1/4 cup cornstarch
- 2 tablespoons unsalted butter
- 1 teaspoon vanilla extract
Instructions
- Add the milk and 1/4 cup of sugar to a medium sauce pot, and whisk to combine.2 cups whole milk, 1/4 + 1/3 cup granulated sugar divided
- Bring to a boil over medium heat, stirring often.
- While heating, in a large bowl, add the egg yolks, whole egg, cornstarch, and remaining 1/3 cup granulated sugar. Whisk until smooth.2 large egg yolks, 1 large whole egg, 1/4 cup cornstarch
- Once the milk comes to a boil, very slowly drizzle the hot milk into the egg mixture while whisking constantly.
- Add all of the milk to the egg mixture, then transfer everything back into the sauce pot.
- Over medium heat, bring it back up to a boil, stirring constantly.
- Once the mixture reaches a boil, remove from the heat and stir in the butter until melted.2 tablespoons unsalted butter
- Then, stir in the vanilla.1 teaspoon vanilla extract
- Pour into a medium bowl and immediately cover with plastic wrap so the plastic touches the top of the pastry cream, so a skin does not form on top. Place in the fridge until cold.
Notes
- Whisk Wild – Use a good whisk on that egg yolk mixture—no lumps allowed in pastry school!
- Heat Slow – Cook it on medium-low heat in a medium saucepan—don’t let it boil like a volcano!
- Stir Crazy – Keep stirring with a rubber spatula—small bubbles mean it’s thickening, not burning!
- Strain It – Pour it through a fine-mesh sieve—smoother than a baby’s giggle!
- Cool Smart – Let it chill at room temperature before the fridge—no sweaty cream!
- Butter Boost – Add unsalted butter last—makes it shiny like a pastry chef’s secret!
Nutrition
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