This vanilla pastry cream is a rich, silky custard made in one pot using egg yolks, sugar, cornstarch, milk, salt, butter, and real vanilla. With simple stirring and gentle heating, it thickens into a velvety creme patissiere that's ideal for tarts, eclairs, cream puffs, or layered cakes. Once chilled and re-whisked, it's ready to pipe or scoop, and it stores beautifully for up to three days.
Pastry cream or Creme Patissiere has got to be one of my most favorite things to make. It's basically a custard that is so smooth, creamy, and perfectly sweet. I prefer to use fresh vanilla beans or vanilla bean paste to ensure the beautiful vanilla bean flecks, I feel like it gives it that something extra that makes it so special!
This custard is perfect as a cake filling, in tarts, choux pastry, eclairs or cream puffs, or napoleons.
If you love vanilla then check out my vanilla bean creme brulee recipe and classic vanilla cheesecake.
Why Butter and Vanilla Make It Luxe
- Cold Butter Whisked in at the end, butter adds shine and smooth mouthfeel.
- Vanilla Bean Paste or Extract Adds aromatic depth and those classic specks of vanilla you see in bakery custards.
Whisk, Cook, Chill, and Fill
If you want a thicker/ sturdier pastry cream use the 4 tablespoons of cornstarch/ cornflour. This will give you more of a thicker texture pudding consistency instead of the looser Crème Pâtissière.
When ready to serve the pastry cream re-whisk to make sure there are no lumps. You could try my custard recipe next too, similar but different!
More flavored pastry cream recipes
- One of my favorite flavors of pastry cream is this dulce de leche pastry cream that I used in my dulce de leche napoleon!
- Make sure to try my chocolate pastry cream recipe or my coffee pastry cream recipe too!
I love using pastry cream in my mini fruit tarts recipe.
★★★★★ Please let me know if you make this recipe by leaving a star rating and comment below!
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PrintRecipe Card
Classic Vanilla Pastry Cream (Crème Pâtissière)
This vanilla pastry cream is a rich, silky custard made in one pot using egg yolks, sugar, cornstarch, milk, salt, butter, and real vanilla. With simple stirring and gentle heating, it thickens into a velvety creme patissiere that's ideal for tarts, eclairs, cream puffs, or layered cakes. Once chilled and re-whisked, it's ready to pipe or scoop, and it stores beautifully for up to three days.
- Total Time: 3 Hours 15 Minutes
- Yield: 2 ½-3 Cups 1x
Ingredients
- 5 Large Egg Yolks
- ½ cup Granulated Sugar/ Caster Sugar
- 3 Tablespoon Cornstarch/ Cornflour
- 2 cups Whole Milk
- ¼ Teaspoon Salt
- 4 Tablespoons Butter, cold and diced
- 2 Teaspoons Vanilla Bean Paste or Pure Vanilla Extract
Instructions
- In a medium saucepan over low-medium heat add the whole milk. Let cook for a couple of minutes to warm it up - do not boil the milk.
- While milk is warming, in a medium bowl whisk together the egg yolks, corn starch, salt, and sugar. Whisk for two minutes, the mixture should be much lighter in color.
- Once the milk mixture is warmed slowly add a little bit to the egg mixture and whisk to combine. Then add all of the milk slowly and whisk to combine.
- Add mixture back to the pot and cook over low-medium heat for another couple of minutes, whisking constantly. The mixture will thicken up. You want it quite thick, the mixture will "burp" bubbles will pop on the surface- this shows it is done.
- Take off the heat and immediately add the cold butter and vanilla bean paste or extract. Then pour into an air-tight container, place plastic wrap on top and push directly on top this helps prevent a thick skin from forming. Let chill in the fridge for at least two hours or up to three days. Rewhisk the pastry cream before serving.
Equipment
Buy Now → Notes
- If you want a thicker/ sturdier pastry cream use the 4 tablespoons of cornstarch/ cornflour.
- You can prepare it up to 3 days ahead of time, just make sure it is stored in an airtight container in the refrigerator.
- Does not freeze well.
- Prep Time: 10
- Cook Time: 5
- Category: Dessert
- Method: Cook
- Cuisine: French
Chasity says
At what point do we add the 1/4 tsp salt??
Elizabeth Waterson says
Hi, Chasity sorry for the confusion, add the salt when you mix the sugar and cornstarch together, I have updated the steps in the recipe card to reflect this. Thank you for letting me know, please let me know if you try the recipe and what you think.
Daughn says
Thank you so much for this recipe. This will be my go to recipe from now on.It came out perfect!
Elizabeth Waterson says
Hi Daughn, thank you so much for coming back to let me know! So glad you enjoyed the pastry cream, I could eat this stuff with a spoon, so so good! XX Liz
Kathy says
This pastry cream was so delicious and easy. It will definitely be my go-to filling. Thank you so much for the recipe
Elizabeth Waterson says
Thank you so much for the lovely review Kathy! XX Liz
Kathy says
Best pastry cream ever, and easy to make. I filled puff pastry with the cream and fresh strawberries. Then dusted with powdered sugar and drizzled with chocolate. So pretty and delicious. Thanks
Fernanda says
Can you cut this recipe in half?
Elizabeth Waterson says
You could definitely try, I personally have not before, I would just think it would cook quicker. Please let me know if you try Fernanda! XX Liz
Alice says
Great custard my 8yr old daughter and I made it together. It was delicious
Elizabeth Waterson says
Thank you so much for the lovely review Alic, so pleased you thought it was delicious! XX Liz
Mattie says
Worked very well!
Elizabeth Waterson says
Thank you very much for the lovely review Mattie! XX Liz
Sue Moseley says
This recipe looks wonderful and I was wondering if this custard could be used as a pie filling? Would it slice like a regular pie filling recipe? Thank you doe you wonderful
recipes.
Elizabeth Waterson says
Hi Sue! Thanks for reaching out, this isnt super super thick for a pie slice, but you could try doing 4 tablespoons of cornstarch to really thicken it up and I think that should work, but I have never done it myself. Sorry I couldn't be more helpful. Please do let me know if you have any further questions or if you try it, I would love to know what you think. XX Liz
Emma says
This recipe is delicious & so easy to make! This pastry cream was perfect to fill Boston Cream cupcakes. Thanks Elizabeth!
Elizabeth Waterson says
Thank you so much for the lovely review Emma, I appreciate you coming back to review the recipe so much!! Thank you!! XX Liz
Barbara says
Hi Elisabeth, can I use this recipe as a cake filling? Do you think I could take the rest and create an icing for the cake by mixing with fresh whipped cream or butter? Thank you
Elizabeth Waterson says
Hi Barbara, a cake filling sounds great! I know many people who use pastry cream for a cake filling so I don't see why not. If you used the rest for the frosting I would google a recipe for German Buttercream frosting that should be your best bet!! Please let me know if you have any other questions or if you try it!! Thanks for reaching out! XX Liz
Natalie says
Hi! Cornstarch isn't really easy to get because of covid but I have shortening. Can I use that instead?
Elizabeth Waterson says
Hi Natalie, thanks for reaching out. I would not substitute with shortening. You could try all-purpose flour or plain flour. Please let me know if you have any further questions or if you try the recipe. XX Liz
Michael Ryan says
I made this recipe today for a filling for cream puffs. How awesome can you get! It came out so delicious, and so easy to make!
Elizabeth Waterson says
Hi Michael, thanks so much for coming back to review the recipe! I am so pleased you enjoyed the cream, it such a versatile recipe, using it for cream puffs is one of the best!!! Take care. XX Liz
Kori says
This pastry cream was heavenly! Perfect level of sweetness and great texture. I used a vanilla bean to impart those beautiful flecks. I plan on saving and using this recipe next time.
Elizabeth Waterson says
Hi Kori, thanks so much for coming back to star rate and review the recipe. The vanilla beans really do make the cream look so goood!! Take care. XX Liz
Val says
The recipe was so easy to follow! I couldn’t believe I did it! I allowed mine to sit in the refrigerator overnight. However, mine was very liquidity. What could I have done wrong?
Elizabeth Waterson says
Hi Val, thanks so much for reaching out! I am sorry your pastry cream came out liquidity. I would make sure you measured the ingredients correctly and then also you may have not cooked the pastry cream long enough for it to fully thicken up. Please let me know if you have any other questions! 🙂 Thanks! XX Liz
Ines says
With cornstarch, when the cream comes to a boil, it needs to boil for 3 minutes as you stir constantly.
Mari says
This was SO GOOD! Perfect amount, perfect sweetness. I’m definitely trying the chocolate one next!
Elizabeth Waterson says
Thank you so much for the lovely comment Mari! I am so pleased you enjoyed the recipe. I look forward to hearing how you like the chocolate version! Take care. XX Liz
Mary says
Can unused cream be frozen?
Elizabeth Waterson says
Hi Mary, thanks for reaching out. Leftover pastry cream does not freeze well, unfortunately. Please let me know if you try the recipe I would love to know what you think! XX Liz
Trish says
Can this filling used for a poptart
Elizabeth Waterson says
Hi Trish, I have never done that, I assume you are baking the pop tart with the filling so I am not quite sure how it would hold up being cooked twice. I'm sorry I don't have a better answer for you. Please let me know if you try how you get on. XX Liz
Crystal Sol Matsu says
Is there any way to make this into a strawberry pastry cream?
Elizabeth Waterson says
Hi Crystal, I have never made it but I would try using finely ground up freeze-dried strawberries. Please let me know if you try the recipe! XX Liz
Cindy says
I make this recipe all the time. I love it and it so easy to follow. Thank you!
Elizabeth Waterson says
Hi Cindy, thank you so much for the 5-star review, I really appreciate it!! Take care. XX Liz
Kaye says
So good. This time I am going to add it to my trifle.
Jas says
I made this for a banana cream pie, and it was unreal!
Now, I wanna use it as a filling for my daughter’s second birthday cake. Would I make it thicker to use as a filling?
Also, it’s a Cookie Monster cake, so the cake itself will be chocolate chip- would you add chocolate chips to this, or just leave it vanilla? Thank you for this recipe!!