Vanilla pastry cream is a rich, creamy, and versatile filling that is ideal for pastries, cakes, and tarts. Our method combines cornstarch and flour to achieve a thick and creamy custard that is irresistibly silky-smooth. With a simple modification, you can also make this classic filling completely gluten free!

So, if you want to go beyond the boxed mixes and ready-made fillings, stick around. I will show you how a little whisking and patience can put those store-bought versions to shame.

Vanilla pastry cream in a bowl with cream puffs in the background.

Vanilla pastry cream, a thick custard known in French as crème pâtisseière (but a bit different than diplomat cream), is a rich vanilla cream that can fill everything from French fruit tarts to stunning layer cakes to Boston cream pie and cream puffs.

Our version will give you a foolproof pastry cream that is so good and easy to make, you will feel like a fancy French pastry chef once you whip up a batch of this deliciousness.

If you’re not familiar with authentic creme patissiere, it’s sort of like a combination of vanilla pudding and creamy custard in flavor.

Thanks to the egg yolks and cornstarch, this classic French filling has a thick consistency that will hold up well when piped or spread, and a vanilla bean flavor that is heavenly.

Why This Crème Pâtissière Recipe Works

The cooking process for pastry cream is simple and the end result is divine: a smooth custard with a sweet vanilla flavor and so many uses!

Our recipe includes savvy tips and tricks to make sure the finished product has the perfect consistency and flavor.

It is:

Sweet, thick and deliciously creamy.
The perfect vanilla custard for a variety of desserts and sweet treats.
A foolproof recipe that is simple to make, whether it’s your first time or 100th time.
Easy to modify and make gluten free, if needed!

Ingredients Needed

Here’s a look at the main ingredients you need to make this simple creme patissiere!

Whole milk. The base of the recipe, whole milk gives it an ultra rich and creamy texture.
Sugar. For the perfect amount of sweetness in the custard.
Egg yolks. Yolks thicken the cream and add a richness that just can’t be beat. Make sure to save the egg whites for other recipes!
Cornstarch and flour. Each of these ingredients thicken the custard. If you need a gluten-free pastry cream, swap the flour for an extra tablespoon of corn starch.
Vanilla bean paste or vanilla extract. For a delicious and true vanilla essence!
Cold unsalted butter. This gives the pastry cream an extra rich flavor.

Ingredients used to make vanilla pastry cream.

Making Pastry Cream

Here’s a look at the steps required to make pastry cream. Be sure to scroll to the bottom of the page to view the printable recipe card with all of the details!

A collage of four photos showing how to make Crème Pâtissière.

Set a fine mesh strainer over a large bowl and set aside. (This is for later when the cream is done cooking and needs to be strained immediately).

Add the milk and salt to a medium saucepan. Bring it to a simmer over medium-high heat.
In a medium bowl, mix the sugar and egg yolks until light in color.
Whisk in the cornstarch and flour until smooth.
Temper the eggs by pouring about 1/2 cup of the hot milk mixture into the egg yolk mixture, whisking constantly.

A collage of four photos showing how to make vanilla pastry cream.

Slowly pour the warmed egg mixture into the saucepan, in a steady stream, whisking continuously.
Bring the mixture to a simmer, stirring until it thickens. When it’s ready, remove from heat and pour the hot pastry cream through the strainer.
Stir in the butter and vanilla.
Press a piece of plastic wrap directly onto the surface and chill the cream in the fridge for 4-6 hours.

A jar filled with vanilla Crème Pâtissière.

Tips for the Best Results

When whisking the sugar and egg yolks, the goal is to whisk enough to get a bit of air incorporated in the mixture. The air and sugar help protect the egg yolks when the hot milk is added.
You can check the milk mixture with an instant-read thermometer. It is done when it has thickened and the temperature is 200°F. If you don’t have a thermometer, let it cook until several large bubbles burst on the surface. Stir constantly for one more minute, then remove the mixture from the heat.
When tempering the eggs, add the hot milk very slowly.
Whisk, whisk, whisk! Constantly whisking the mixture will help prevent lumps in your pastry cream and ensures even cooking.
As pastry cream cools, it can form a skin on the top of the cream. Pressing the plastic wrap directly onto the surface before chilling will help prevent this.
Straining the mixture with a fine-mesh sieve is an extra step to ensure that there’s no little bits of cooked egg yolk in the cream.
Store the pastry cream in the fridge for 4-5 days in an airtight container.

A stack of profiteroles filled with pastry cream.

Uses for Vanilla Bean Pastry Cream

Fruit Tarts

Spoon this sweet custard into cute little pastry shells and top with fresh berries to make delicious little fruit tarts.

Layer Cakes

Pipe the crème pâtissière in between tender cake layers to create a simple cake filling.

Custard Filling for Pastries

Pipe the custard into chocolate eclairs, profiteroles, cream puffs or homemade danishes made from choux pastry dough. You can also lighten it up by folding it into some homemade whipped cream.

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Vanilla Pastry Cream

This pastry cream has a rich, creamy texture and makes a classic filling for pastries, cakes, and tarts. By combining both cornstarch and flour, our version achieves an irresistibly silky smoothness with just the right consistency. If you are looking to keep things gluten-free, simply skip the flour and add an extra tablespoon of cornstarch.

5 from 1 vote

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Prep Time: 5

Cook Time: 10

Total Time: 15

Servings: -1/2 cups

Calories: 70kcal

Author: Dahn Boquist

Ingredients

2 cups whole milk (500 grams)
¼ teaspoon salt
½ cup sugar (100 grams)
6 egg yolks
3 tablespoons cornstarch (21 grams) or 4 tablespoons for a pipe-able cream
2-½ tablespoons flour (20 grams)
2 teaspoons vanilla bean paste or extract
3 tablespoons cold butter (42 grams)

Instructions

Place a strainer over a bowl and set aside. You will use this later when the pastry cream is finished cooking and needs to be immediately strained.
Add the milk and salt to a medium saucepan and bring to a simmer over medium-high heat.
In a medium bowl, combine the sugar and egg yolks. Whisk really well until light in color. The goal is to get a bit of air incorporated. The air and sugar will help protect the egg yolks when you add the hot milk.
Whisk in the cornstarch and flour until smooth.
Temper the eggs by pouring about ½ cup of the hot milk mixture into the egg mixture, whisking constantly. Now, slowly pour the warmed egg mixture into the saucepan, whisking continuously.
Bring the mixture to a simmer, stirring constantly until it thickens. If you have an instant-read thermometer, it should read 200°F. If you don't have a thermometer, let it cook until you see several large bubbles burst on the surface, then stir constantly for one more minute.
Remove from the heat and pour the mixture through a strainer into a bowl. Stir in the butter and vanilla. Press some plastic wrap directly on the surface and chill in the fridge for 4 to 6 hours.

Notes

When tempering the eggs, it's important to add the hot milk slowly.
Keep that whisk moving! Constant stirring prevents lumps and ensures even cooking.
To make this pastry cream gluten-free, skip the flour and use an extra tablespoon of cornstarch instead.
Pastry cream can form a skin as it cools. To avoid this, press plastic wrap directly onto the surface before chilling.
Straining the mixture is an extra safety net just in case some of the egg yolks began to scramble when you added the hot milk.
You can store the pastry cream in the fridge for 4 to 5 days.