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5 from 1 vote

Vanilla Pastry Cream

This vanilla pastry cream is rich, silky, and perfectly spoonable. An essential filling for cakes, tarts, and pastries. Made with a blend of cornstarch and flour for perfect consistency, it’s smooth, glossy, and versatile.
Prep Time5 minutes
Cook Time10 minutes
Total Time15 minutes
Course: Desserts
Cuisine: American
Keyword: Crème Pâtissière, vanilla pastry cream
Servings: 2.5 cups
Author: Dahn Boquist

Ingredients

  • 2 cups whole milk 500 grams
  • ¼ teaspoon salt
  • ½ cup granulated sugar 100 grams
  • 6 egg yolks
  • 3 tablespoons cornstarch or 4 tablespoons for a pipe-able cream
  • 2½ tablespoons all-purpose flour 20 grams
  • 2 teaspoons vanilla bean paste or vanilla extract
  • 3 tablespoons 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.
    Bringing milk to a simmer in a pot.
  • 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. 
    Whisking cornstarch and flour into an egg yolk mixture.
  • Temper the eggs by pouring about ½ cup of the hot milk mixture into the egg mixture, whisking constantly.
    Pouring hot milk into the egg mixture to temper the egg yolks.
  • 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.
    Pouring the tempered eggs and milk back into the saucepan to heat the custard.
  • Remove from the heat and pour the mixture through a strainer into a bowl.
    Straining the pastry cream through a metal sieve.
  • Stir in the butter and vanilla.
    Stirring butter and vanilla paste into the pastry cream.
  • Press some plastic wrap directly on the surface and chill in the fridge for 4 to 6 hours.
    Covering the pastry cream with plastic wrap.

Notes

Temper slowly: Add the hot milk to the eggs gradually while whisking to prevent scrambling.
Whisk constantly: Steady stirring keeps the custard lump-free and evenly cooked.
Gluten-free option: Omit the flour and use an extra tablespoon of cornstarch instead.
Prevent a skin: Press plastic wrap directly on the surface before chilling.
Strain for smoothness: Passing the custard through a sieve ensures a silky finish if any egg bits formed.
Storage: Keep refrigerated for 4–5 days.

Nutrition

Serving: 2tablesoons | Calories: 70kcal | Carbohydrates: 7g | Protein: 2g | Fat: 4g | Saturated Fat: 2g | Polyunsaturated Fat: 2g | Cholesterol: 63mg | Sodium: 53mg | Sugar: 6g
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