Name: Easy Pastry Cream
Prep time: 5 min
Cook time: 8 min
Total time: 13 min
Ingredients: 1 vanilla bean or 2 teaspoons vanilla extract; ⅓ cup (65 grams) granulated sugar; ¼ cup (28 grams) cornstarch (see note); Pinch coarse kosher salt; 4 large egg yolks; 2 cups (454 grams) whole milk; 2 tablespoons unsalted butter

Jump to Recipe· 5 from 1 review

This easy Pastry Cream recipe comes together in about 15 minutes, producing a rich and creamy vanilla custard that's perfect to use in a variety of desserts. This recipe uses a simple one-pot method that eliminates the need for any fussy steps, such as tempering eggs.

A bowl of creamy looking pastry cream with specks of vanilla.

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Pastry cream is a versatile vanilla custard, similar to vanilla pudding, used in many desserts and pastries such as cream puffs, éclairs, or fruit tarts. Nearly every culture has its own version, such as Crème Pâtissière in France, Crema Pasticcera in Italy, or Crema Pastelera in Spain. While the exact ingredients can vary (typically a combination of eggs, milk or cream, sugar, and a thickener), and preparation methods may differ, pastry cream filling is a classic recipe every baker should master.

And the good news? It's actually quite easy to prepare! There are countless techniques for making pastry cream, but my version is simple. It's made in one pot, takes about 10 minutes, and is perfectly delicious.

So, let's get to making it, shall we? The article below details all the information you need to know to make pastry cream successfully, concluding with the recipe at the end. You can jump around using the menu below, or skip to the end of the article for the full recipe.

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Overview of Ingredients
How to Make Pastry Cream
How to Adjust Level of Sweetness
How to Make a Thicker Pastry Cream
How to Use + Store Pastry Cream
Related Pastry Recipes
Full Recipe

Overview of Ingredients

Various ingredients for pastry cream labeled: cornstarch, sugar, butter, egg yolks, vanilla, milk, and salt, displayed on a metal tray.

Here is a brief overview of the ingredients needed. The recipe card lists the full recipe with quantities and detailed instructions (located below this article).

granulated sugar (There is a minimal amount of sugar in this recipe, resulting in a "just sweet enough" taste. There is opportunity, however, to increase the amount of sugar if you're using it in an unsweetened dessert; see the section labeled "How to Adjust Level of Sweetness", below.)
cornstarch (This recipe is for a smooth and silky pastry cream. If you require a thick and stable pastry cream there are two options for adjusting this recipe; see the section labeled "How to Make a Thicker Pastry Cream", below.)
large egg yolks
whole milk
vanilla bean or vanilla extract (if you have a vanilla bean on hand, that's great and you can use that here, but vanilla extract will work just as well and it's more economical)
unsalted butter
coarse kosher salt

Close-up of a knife slicing through a vanilla bean pod, revealing the seeds inside, on a small wooden cutting board.

How to Make Pastry Cream

This pastry cream is made differently than the most traditional methods out there, requiring just one pot and no egg tempering. There are very few instances where egg tempering is actually required, and making pastry cream certainly isn't one of them. Additionally, cooking the mixture gradually all together eliminates any starchy aftertaste, since the cornstarch is fully heated through the cooking process.

Step-By-Step Recipe Overview

Here is a quick visual overview of the steps needed to make this recipe. This is not the actual recipe, which is located at the end of this article and has much greater details to ensure success.

A pot containing dry ingredients for pastry cream.

Step 1: Combine the sugar, cornstarch, salt, and vanilla caviar (if using). Rub the vanilla together with the sugar to disperse it evenly.

A hand whisking a mixture of eggs and sugar for pastry cream before cooking.

Step 2: Add in the egg yolks and whisk vigorously for one minute until the mixture is lightened.

Milk being poured into a white saucepan containing a yellow mixture of eggs and vanilla bean seeds, to start the pastry cream.

Step 3: Whisk in the milk. Cook over medium heat, while you alternate between whisking and using a rubber spatula to scrape up any thickened bits from the bottom.

Step 4: Cook, whisking and stirring constantly, until the pastry cream has thickened completely and large bubbles are forming throughout, about 8 minutes.

Thickened pastry cream being strained through a fine mesh sieve into a glass bowl.

Step 5: Strain through a fine-mesh sieve into a bowl.

A pat of butter placed on top of freshly made pastry cream recipe in a glass bowl.

Step 6: Whisk in the butter (and vanilla extract, if using).

How to Adjust Level of Sweetness

I won't go too far into the food science weeds here on how a custard works, but there's flexibility to adjust this pastry cream recipe to achieve your desired outcome. This recipe is designed to be just sweet enough, with a perfectly smooth and creamy texture that isn’t overpowered by a starchy taste.

If you prefer a sweeter pastry cream, increase the sugar from ⅓ cup to ½ cup. This is especially helpful if you're using the pastry cream in a pastry that doesn't contain any sugar.

Close-up of the creamy pastry cream texture in a glass bowl with a spoon.

How to Make a Thicker Pastry Cream

If you need extra-thick pastry cream, you have two options. First, you can increase the amount of cornstarch to up to ⅓ cup, which will result in a stiffer pastry cream. However, this can give the cream a starchy aftertaste.

Alternatively, you can use food science to achieve a thicker texture! Cornstarch thickens a custard through a process called gelatinization, which is when the starch granules absorb liquid and swell as the liquid is heated. Once it comes to a boil, the liquid is noticeably thicker. But as the pastry cream cools, the starch molecules continue to form a more rigid structure, resulting in an even thicker consistency. So, chilling the cream after cooking will make it thicker.

How you handle the pastry cream after it is chilled can affect its stability and thickness. Whisking a cold, thickened pastry cream will weaken its structure, making the mixture more fluid but also silkier and smoother. To take advantage of the cooling process for a more stable pastry cream, avoid disturbing the bonds of the chilled and set cream before using it. For example, if you want smooth, neat slices in a tart, transfer the warm pastry cream to the baked tart shell and let it fully chill in the shell (like in this Classic Fruit Tart recipe).

Hand spreading prepared vanilla pastry cream into a tart shell using an offset spatula.

How to Use + Store Pastry Cream

Pastry cream could theoretically be served warm, but most recipes call for it to be completely chilled. To prevent a "skin" from forming on the cream, gently lay a piece of plastic wrap or parchment paper over the top of it. Chill it at room temperature until it is no longer hot, then transfer it to the refrigerator until fully chilled, about 3 to 4 hours.

This cream will set quite firmly. Whisk it after chilling to achieve a smooth, silky consistency, then use as directed in your recipe.

Pastry cream is best used within 1 to 2 days. Over time, it may release some moisture, but this is fine to consume. Just stir it back into the cream before using it.

A slice of fruit tart with a golden crust, filled with pastry cream and topped with fresh strawberries, blackberries, raspberries, and blueberries, served on a patterned plate.

How to Make Choux Pastry (this is the base recipe to make Cream Puffs and Éclairs)
Classic Puff Pastry (Full Puff Pastry) or Rough Puff Pastry (these can be used for a variety of pastries)
How to Make Pâte Sablée (this is a base sweet tart dough for Fruit Tarts)

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Full Recipe

Easy Pastry Cream

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5 from 1 review

This easy pastry cream recipe takes about 15 minutes and produces a rich, creamy vanilla custard using a simple, one-pot method

Author: Kelli Avila
Prep Time: 00:05
Cook Time: 00:08
Total Time: 13 minutes
Yield: about 3 cups
Category: Dessert
Method: Stovetop Custard

Ingredients

1 vanilla bean or 2 teaspoons vanilla extract
⅓ cup (65 grams) granulated sugar
¼ cup (28 grams) cornstarch (see note)
Pinch coarse kosher salt
4 large egg yolks
2 cups (454 grams) whole milk
2 tablespoons unsalted butter

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Instructions

If using a vanilla bean, use a sharp knife to cut it in half lengthwise. Scrape out the seeds from inside and set aside the pod for another use.
In a heavy-bottomed medium pot, combine the sugar, cornstarch, and salt. Add the vanilla caviar (if using) and rub it together with the sugar to break up the clumps.
Add in the egg yolks and whisk vigorously for one minute until the mixture is lightened.
Whisk in the milk until combined.
Turn on the heat to medium. Cook the mixture, whisking constantly and occasionally using a rubber spatula to scrape up any thickened custard from the edges of the pan, until the custard has thickened and large bubbles are forming throughout, about 8 minutes.
Remove from the heat and immediately pour the pastry cream through a fine-mesh strainer into a bowl, using the spatula to push all of it through the strainer.
Whisk the butter and the vanilla extract (if using) into the pastry cream until the butter is melted and fully combined.
The pastry cream can be poured into a tart shell while warm to set up (see note). Alternatively, it can chilled in the bowl. Place a piece of plastic wrap directly on the surface of the pastry cream to prevent a skin from forming. Let it cool to room temperature before chilling in the refrigerator for at least 3 hours or overnight. The pastry cream will continue to thicken as it cools. Once fully chilled and set, it will be quite thick. You can use it as is, or whisk it to thin it out and create a silky-smooth consistency.

Notes

This recipe is designed to be just sweet enough, with a perfectly smooth and creamy texture that isn’t overpowered by a starchy taste. This cream will set pretty firmly. If you want it to have a smooth, silky consistency, whisk it before use. For a sweeter pastry cream, increase the sugar to ½ cup. For a thicker cream, add up to ⅓ cup of cornstarch, but this may add a starchy aftertaste. If you are making a tart with this pastry cream, for more stabile pastry cream with neat slices, set the warm pastry cream into the tart to set.

While making the custard, Keep both a rubber spatula and a whisk handy to ensure even cooking. Alternate between them to scrape the edges of the pot and to whisk for even consistency. Stay with the pot while cooking; the process takes no more than 10 minutes. Stir constantly at the beginning to prevent the egg yolks from sticking to the bottom of the pot and scrambling.

Pastry cream is best used within 1 to 2 days of being made. As the days go on, the cream might release some moisture. This is fine to consume, just stir it back into the cream before using.

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