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Want to whip up something so smooth and yummy it’ll make your spoon dance? Say hello to Pastry Cream—a thick, creamy custard that’s like eating a vanilla cloud!
This Pastry Cream is perfect for stuffing into cream puffs, slathering on fruit tarts, or sneaking a spoonful straight from the bowl. (You know it’s true!)
Picture this: a creamy vanilla custard so rich and silky, it tastes like a fancy bakery treat—sweet, velvety, and packed with that vanilla flavor that makes you go “Mmm!”
I always think it’s so satisfying to make this kind of stuff at home. Why buy it when you can make it and it tastes so good??
This vanilla pastry cream is easier than it sounds—like a kitchen magic trick you can pull off without a wand!
It’s thick enough to hold its shape but soft enough to melt in your mouth, with a perfect texture that’s smoother and silky.
Whether you’re topping a banana cream pie or filling a cake, this versatile custard is your new best friend.
Grab your saucepan, and let’s make some Pastry Cream that’ll have you feeling like a pastry chef—minus the fancy hat!
Some of our other favorite FROSTING RECIPES we have on our site include: Best Whipped Cream Cream Cheese Frosting, Easy Fluffy Coconut Frosting Recipe, and The Best Fluffy Buttercream Frosting Recipe.
WHY THIS RECIPE WORKS:
- Silky Smooth – The egg yolks and corn starch make it a thick custard—no lumps, just creamy bliss!
- Vanilla Vibes – That pure vanilla extract or vanilla bean paste pumps up the vanilla flavor.
- Super Easy – It’s just a few key steps on the stove.
INGREDIENTS NEEDED (SCROLL TO THE BOTTOM OF THIS POST FOR THE FULL RECIPE CARD):
- Whole milk
- Egg yolks
- Sugar
- Corn starch
- Unsalted butter
- Pure vanilla extract
HOW TO MAKE PASTRY CREAM:
- Add the milk and 1/4 cup of sugar to a medium sauce pot, and whisk to combine.
- 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.
- 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. Then, stir in the vanilla.
- 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.
FREQUENTLY ASKED QUESTIONS ABOUT THIS RECIPE:
WHAT TO USE THIS WITH?
Oh, tons of yummy stuff!
Spoon it into cream puffs, layer it in fruit tarts, or spread it in a Boston cream pie.
I’m a fan of having it on sugar cookies.
It’s also great as a cake filling, in choux pastries, or even dolloped on ice cream—it’s like the MVP of desserts!
CAN THIS BE MADE AHEAD?
You bet! Whip it up a day or two early, pop it in an airtight container, and chill it in the fridge.
It’ll be ready to roll next time you need a thick creamy texture—no last-minute panic!
You may need to let it sit on the counter to warm up just a bit. Chilling it in the fridge can harden it.
ANY ADDITIONS?
Want to jazz up your vanilla pastry cream? Here are 10 fun ideas to mix in or sprinkle on top:
- Vanilla Bean Seeds – Scrape a vanilla pod for fancy specks.
- Lemon Zest – Add some for a zingy lemon pastry cream—bright as a sunny day!
- Whipped Cream – Fold it in for a crème légère.
- Chocolate Chips – Melt some in for a chocolate pastry cream recipe—chocolatey heaven!
- Coconut Milk – Splash it in—turns it into a tropical treat!
- Almond Cream – Mix in a bit—nutty and nice!
- Fresh Berries – Top it with some berries—fruity pop for your pastry cream filling!
- Cinnamon – Sprinkle a pinch.
- Crème Brûlée Crunch – Add caramel bits—crunchy surprise!
- Lemon Juice – Stir in a squeeze—tart and tasty!
ANY SUBSTITUTIONS?
Mix it up with these swaps if you need to:
- Coconut Milk – Swap for whole milk—vegan pastry cream, anyone?
- Vanilla Bean Paste – Sub for pure vanilla extract for a stronger flavor.
- Corn Starch – Replace with flour if you’re out.
- Salted Butter – Use this instead of unsalted butter.
- Honey – Sweeten with this instead of sugar—natural and yummy!
HOW TO STORE:
Refrigerator:
Pop it in an airtight container with a piece of plastic wrap pressed right on top—no crusty skin here!
It’ll stay smooth in the fridge for 3–4 days—perfect for sneaky spoonfuls!
Freezer:
Freeze it in a sealed container for up to a month.
Thaw it in the fridge overnight, then stir it up—still a creamy vanilla custard when you need it!
DANA’S TIPS AND TRICKS:
- 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!
Pastry Cream: smooth, sweet, and crazy easy!
It’s the versatile custard you’ll want to slather on everything. Spoon it up, and enjoy!
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How To Make Pastry Cream
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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