This classic French custard is thick and creamy and commonly used as a filling for cakes, tarts, and pastries. It requires no baking and tastes amazing! Learn how to make it absolutely perfect.
Vanilla pastry cream, also known as creme patissiere in French, is one of the most fundamental and classic French pastry confections. If you’ve ever had cream puffs, éclairs, or Boston cream pie, then you most likely have has pastry cream.
Pastry cream is a thick, creamy custard made of eggs or egg yolks, milk or cream, and sugar. It’s flavored with vanilla and is thickened with cornstarch and sometimes flour, too. This delicious custard is the base of many desserts, including classic souffles and is the classic filling for eclairs and cream puffs You can add butter for creaminess, whipped cream for lightness, cream cheese, fruit puree, or almond cream, or any other flavoring you want such as chocolate, coffee, lemon, etc.
With its creamy texture, this custard is perfect as a filling for pastries. It’s also delicious for fruit or berry-based trifle desserts.
How to make vanilla pastry cream
- Combine egg yolks, sugar, and cornstarch. In a medium sized bowl, whisk together the egg yolks, sugar, flour and cornstarch.
- Heat the milk. In a medium-sized saucepan, heat the milk and vanilla together until it is steaming and very hot. Discard the vanilla pod if using.
- Temper the milk with the egg yolk-mixture. Slowly pour the hot milk into the egg mixture in a steady stream, whisking the egg mixture constantly.
- Cook the mixture. Pour the mixture back into the saucepan and heat again gently on low-medium heat. From this point on, don’t stop whisking or the mixture will curdle. It will start to become very thick. Once thick and boiling, keep whisking for about 30 seconds more before removing from the heat.
- Strain the custard. I highly recommend straining the thickened custard using a fine-mesh strainer to remove any curdled egg yolk. This will ensure your custard is super creamy and free of any lumps.
- Cool the custard in an ice bath. Fill a large bowl with a bit of cold water and ice cubes. Place your bowl of pastry cream inside the larger bowl, allowing it to cool quickly so it stops the cooking process and doesn’t create any more curdled egg.
- Store in the refrigerator. Once cooled, press a piece of plastic wrap directly onto the top of the custard to prevent a skin from forming. Store the pastry cream in an airtight container in the refrigerator.
Tip: For extra rich and creamy creme patisserie, add 2 tablespoons of unsalted butter to the mixture while it’s still warm. Mix in completely and allow to cool.
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Tips for making creme patisserie
- To make a creamier pastry cream, add a few pieces of room temperature butter while the custard is warm. Add a bit at a time, and whisk until well blended (recommended).
- To make a light pastry cream, fold in ½ cup soft whipped cream (made by whisking heavy cream in your electric mixer with a bit of sugar until soft peaks form).
- Flavor the pastry cream: You can add lots of flavorings to your creme patisserie. Some of my favorites include:
-1-2 teaspoons instant coffee powder (heat together with the milk and sugar).
-Lemon or orange zest (heat with the milk and sugar),
-60g/2 oz. of your favorite chocolate (whisk into the hot milk before tempering)
-A few tablespoons of fruit puree (add once the custard has cooled).
-Add ½ tablespoon alcohol of your choice to the warm custard: Grand Marinier, Limoncello, Kirsch, brandy, rum, etc. - I highly recommend straining the pastry cream once it’s finished cooking on the stovetop. Even though you will have continuously mixed the custard while cooking on the stove top, there is usually a bit of egg that curdles due to the heat. To remove this, strain using a fine mesh strainer.
- Allow the custard to boil for 30 seconds. This helps activate the cornstarch and gets rid of the cornstarch flavor.
What desserts can I make with pastry cream?
- Boston Cream Pie: Made with layers of moist vanilla cake, creme patisserie, and chocolate.
- Coconut Cream Pie: Made with coconut pastry cream, this pie is creamy and rich.
- Banana Cream Pie: One of my all-time favorites!
How long does creme patisserie stay fresh?
Pastry cream will stay fresh in the refrigerator for up to 5 days.
Can I freeze my creme patisserie?
Yes! Store in a freezer-safe container for up to 3 weeks.
Creme Patissiere (Pastry Cream)
This classic thick and creamy custard is commonly used as a filling for cakes, tarts, and pastries. It's simple to make and tastes amazing!
Ingredients
- 3 large (60g) egg yolks
- 5 tablespoons (65g) granulated sugar
- 1 ½ tablespoons (15g) all-purpose flour
- 1 ½ tablespoons (15g) cornstarch
- 1 ¼ cups (300 ml) whole milk
- ½ vanilla bean, split and seeded, or 1 teaspoon pure vanilla extract
- 2 tablespoons unsalted butter, optional
Instructions
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In a medium bowl, whisk together egg yolks and sugar just until pale yellow and creamy, then whisk in cornstarch and flour. Set aside.
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In a medium saucepan, heat milk, vanilla pod, and vanilla seeds on medium heat just to a boil. Remove from heat and remove vanilla bean. Gradually pour the hot milk into the egg mixture while simultaneously whisking constantly until smooth.
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Transfer mixture back into saucepan. Cook over medium-low heat, whisking constantly and vigorously so that the eggs won’t curdle, until mixture thickens. Remove from heat and strain using a fine mesh strainer. Transfer to a medium heatproof bowl and add butter, if using. Press a piece of plastic wrap directly onto the surface of the creme patisserie to prevent it from creating a ‘skin’. Cool using a water bath.* Let cool to room temperature, then store in the refrigerator.
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Creme patissiere can be covered with plastic wrap and refrigerated for up to 3 days. Whisk before using to get rid of any lumps.
Recipe Notes
*Using a water bath helps cool the pastry cream quicker and stops the cooking process to prevent any more egg from curdling. To create a water bath, fill a large bowl with a bit of water and ice cubes. Place your bowl of pastry cream inside the larger one so the cold water surrounds the bowl, but does not get inside.Â
Lisa says
I made this recipe today to fill some homemade cream puffs, and it was incredibly delicious, I absolutely loved it! Will definitely make it more often, thank you so much for sharing this amazing recipe 🙂
Shiran says
Thank you so much for your sweet comment, Lisa! I’m so glad you like it 🙂
emiyl says
Hi roughly how many profiteroles will this recipe fill?
Shiran says
Hi Emily, I’m not sure exactly how many, and it really depends on their size. If you plan to make a large batch of profiteroles, you should probably increase the amount of ingredients in this recipe.
Alecia says
can I make this with out the cornstarch?
Shiran says
I prefer using both flour and cornstarch, but it’s possible. You can replace the same amount of cornstarch with flour.
Minta says
I know I’m 2.5 years late to the conversation, but one can substitute the same amount of arrowroot powder for cornstarch in recipes. With so many corn allergies popping up these, days, it’s a good thing to know! You can also substitute golden syrup for corn syrup in recipes, but you need to stir more often & watch even more closely, as golden syrup burns more quickly than does corn syrup.
Lewis Groome says
I put all the ingredients into a pot and whisked it until smooth and then put on medium low heat and whisked constantly for 25 minutes until thickened. I then removed from heat and added the vanilla extract and 4 tbs butter for flavor and extra creaminess. It was out of this world in flavor. I then put in the fridge over night and it turned out excellent!!
Shiran says
I’m so glad you liked it! Thank you so much for sharing 🙂
Lori Higgins says
I did them same. Adding ingredients out of order(ditz that I am)and it seems to be fine. I added just a tiny drop of almond extract with the vanilla and it tastes phenomenal! Thanks!
Jo says
Nice, I want it to go with cherry pie filling, so that’s the answer for me!
Minta says
I know I’m 2.5 years late to the conversation, but one can substitute the same amount of arrowroot powder for cornstarch in recipes. With so many corn allergies popping up these, days, it’s a good thing to know! You can also substitute golden syrup for corn syrup in recipes, but you need to stir more often & watch even more closely, as golden syrup burns more quickly than does corn syrup.
Natalie says
I really need to know .. can I substitute cornstarch for shortening in this?
Sue says
No – two completely different animals
Geoff says
Making this today for my wifes birthday cake. She loved the cakes from freemont Bakery but it closed years ago. I hope this is close , will let you know
Shiran says
This is a very classic recipe so I hope she loves it! Happy birthday! 🙂
Nena says
I used this recipe in a trifle I made for Christmas dinner. It was delicious. My family has been asking me for the recipe. Thank you.
Shiran says
It warms my heart hearing that, Nena! Thank you so much for your comment. I hope you and your family had a great holiday!
Steph says
I made this today to fill some tart cases after we picked some fresh strawberries, first time making it and it turned out beautifully!
Lisa says
Hi, Can heavy whipping cream be used in place of whole milk in this recipe?
Shiran says
Hi Lisa 🙂 Yes, you can – same amount. It would taste delicious, but with the milk it would be a bit lighter. You can also use a mix if you want.
Linda says
Hi! I just made this today, and I actually neeeded to add 1.5 tbsp extra of cornstarch after I put it in the fridge the first time. I didn’t time how long I cooked it, but it appeared pretty thick. When I cooked it the second time, I saw the difference. It is delicious though. Even when it wasn’t set.
Shiran says
Hi Linda! Next time try to cook it longer because the longer you cook it, the thicker it gets, and then give it enough time to chill until set. The consistency should be similar to cream, so it’s good for trifle or as tart filling, for example. I’m glad it was delicious, though 🙂
Joan says
Hi, could I use semi skimmed milk&I not full fat,
Shiran says
Hi Joan, I wouldn’t recommend it because the flavor won’t be as good and it would make the CP thin rather than thick and creamy.
Lori Higgins says
Kinda wondering why you’d used low fat milk on such a high fat desert. Just sayin….
Roxanne says
I make creme Patisserie with 1% milk all the time and it is delicious. 2% milk is even better. We eat it as a custard or I use it in my pastries and tarts. It’s lighter but rich a creamy nonetheless. Hope this helps.
Joan says
Ok thanks for that, will buy some full fat milk then.
Heather says
This is the first time I made this. I’m letting it chill to room tempature now. So far it has turned out better then expected. I made this to fill some crepes I made the other day. I will let you know how everything turns out. Thank you so much for this recipie!
Shiran says
I’m glad you like it! 🙂 and just so you know, it pairs perfectly with fresh fruit!
Heather says
This was absolutely perfect. I’m making again later this week to bring to work. Thanks so much for this recipie! I’m going to try to add whipped cream this time to see how it turns out 🙂
Shiran says
Thanks for letting me know, Heather! 🙂 That sounds like a good idea – the whipped cream makes it lighter and mousse-like.
Beth says
If I wanted to add cream cheese, would I add it at the end in place of the butter? How much would you recommend adding? Thank you!
Shiran says
Hi Beth, it depends on what you want to make. Is it cheesecake mousse, tart filling? How strong do you want the flavor to be? Let me know and I’ll try to help.
Maye says
I thought adding the butter to the pastry cream was creme mousseline 😮
Shiran says
Hi Maye, you’re right, but there’s no butter in the recipe. I only mention it in my notes because I think it tastes much better with butter.
gigi says
Pls. let me know if this pastry cream is the same as the filling for portuguese custard tarts? Except that portuguese custard tarts are baked after filling them up with the egg custard?
Shiran says
Both are classic pastry cream so it’s very similar. Usually for the tarts the pastry cream would be a bit sweeter.
gigi says
Thanks Shiran. Wish u could post the portuguese tarts sometime.
Shiran says
I’ll add it to my list 🙂 but it’s a long list!
Ana says
Hi Shiran. I’m thinking of making this to sandwich together 2 sour cream/cherry ring/donut cakes, then decorate on top with chocolate glaze/decorations for my sons 18th birthday. Would the cream flavour work with the cake? Thank you.
Shiran says
Hi Ana, the cream flavor is subtle so it works well with many other flavors. Can you please explain further what kind of cake are you making?
Ana says
Hi Shiran. It’s a ring shaped cake (like a donut). I’m thinking of placing one on top of the other to give the cake some height & then decorate it. Thank you.
Shiran says
Hi Ana, I usually pair this pastry with a sponge cake and berries and it’s wonderful together. I think that it goes well with vanilla cake and fresh fruit. It would make a thin layer because it’s not as thick as buttercream. Just make sure to chill it long enough so it would firm up.
Angela says
Hi Shiran how long could you keep this for? I am going to make it for an afternoon tea on 18th June to put in mini fruit tarts and wandered if it could be made a couple of days in advance.
Shiran says
Hi Angela, creme patissiere keeps well for 3 days in the fridge, so yes, you can cover it and refrigerate for a couple of days, then use it for your tarts. Make sure to whisk it before using until smooth.
Firefly says
For my birthday (July 6th) I made a white cake, used this cream for a filling and your chocolate ganache recipe to glaze it with. It turned out wonderful and they both worked with the cake so well! After a night in the fridge, this cream actually made it even moister. The cream itself tastes amazing as well! I’d definitely make it again as an individual dessert!
Shiran says
I’m so glad to hear that! I like using it as a filling for cake with fresh raspberries. Thank you so much for your comment, and happy birthday! 🙂
Eliza says
Hi, I am just wondering if this could be made without the cornstarch?
Shiran says
Hi Eliza, I prefer using both flour and cornstarch, but you can use only flour (replace the cornstarch with flour).
DAVID says
Hi Shiran, I just ran across this recipe and it looks like just what I was looking for. Just a couple of substitution questions: Can I use 1/2 and 1/2 instead of milk? What effect would it have? Also my milk is never whole but 1%or 2% thanks to my wife. Would that be better than the 1/2 and 1/2?
Shiran says
Hi David. It’s ok to use half and half. The pastry cream would be more rich, and taste delicious. It’s better than low fat milk, which I don’t recommend using.
David says
Thank you. I plan to use it in a trifle and it certainly seems better than vanilla pudding.
Netia says
Hi Shiran,
I was wondering if the PC was firm enough to fill a 2 or 3 layer cake? Thank you 🙂
Shiran says
Hi Netia 🙂 Pastry cream pairs well with vanilla cake and fresh fruit. It’s not firm, so here’s what I usually do; I make another frosting to frost the entire cake and use this frosting to create a border on top of each layer, then fill it with the pastry cream. I do the same when using lemon curd, so it won’t leak.
Carine says
Hi there! I do not have heavy cream. Is it alright to use whipped cream made out of whipping cream instead?
Shiran says
Yes, that’s ok!
Andrea says
If I don’t add cornstarch, will that change the consistency of the filling drastically?
Shiran says
Hi Andrea, I like using both flour and cornstarch for the best result, but you can use only flour, just replace the cornstarch with flour.
Leisa says
Hi Shiran. Once cooled, would this cream be thick enough to pipe into brandy snaps? Thank you 🙂
Shiran says
It is a bit soft but if the brandy snaps aren’t too thick, it should be ok. It would be better if you add whipped cream (read my second note in the post above) and chill the pastry cream before filling.
Beth says
This looks perfect for the Boston cream pie cupcakes I am going to make! Do you think I could replace the cornstarch and/or the flour with arrowroot?
Shiran says
Hi Beth, I’m guessing you can but since I haven’t tried it, I can’t say for sure. It might be better to look for a recipe that’s using it.
Pam says
Hi Shiran!
I’m making a 2 layer white cake (topped with fresh blueberries) and am going to fill it with your custard recipe (adding 1/2 cup of fresh whipped cream.) My question is can I omit the flour/cornstarch and replace it with an extra yolk? Thank you for your recipes and your reply!
Shiran says
Thank you Pam! The binding agent in pastry cream is flour/cornstarch and what thickens the custard, so I don’t recommend skipping it. Additional eggs may act as a thickener, but the result won’t be the same.
Kao says
Hi Shiran, the custard recipe looks very good. If I wanted to add cream cheese to the custard, what would be the procedure?
As for the coffee powder or matcha powder, should I add the powder during step 2 (heat together with milk and vanilla)?
The filling will be for cream puff. Thanks very much!
Shiran says
Hi Kao. If you want to add cream cheese, let the pastry cream cool to room temperature, and only then whisk in the cheese. If you are making cheese mousse and would like to add whipped cream as well, fold it into the mixture after you add the cream cheese. As for the powder, it depends which powder but generally yes, you need to add it to the milk.
Beth says
Hi Shiran,
I’m making choux puffs and am planning to make a basil and asiago creme pat to fill them. I need it to be extra thick in consistency(cooking longer and maybe more cornstarch) and am thinking of adding whipped cream to make it lighter-but I’m worried the cream would make it too sweet. Also, I am unsure at what point to add the basil and asiago(the cheese needs to melt so i was thinking with the milk?) Advice would be much appreciated, thank you so much!
Also, for vanilla extract, is that fine to be added with the milk or should it be added at a later stage?
Shiran says
Hi Beth, definitely add whipped cream to make it lighter, it won’t be too sweet. Add the basil with the milk for the best flavor, then later remove the basil leaves. Add the cheese at the end (but before adding the whipped cream), while the mixture is still warm, so it would melt. Add the vanilla extract with the milk. Good luck!
teri says
hi:) I made my custard, but want to blend it with my IMBC….is that do able…or can I only mix the custard with whipped cream?…thanks for any help, teri
Shiran says
Hi Teri, I haven’t tried mixing it with buttercream, but for vanilla buttercream, I just add vanilla extract. For creamy pastry cream, I like to add some butter add whipped cream.
Tami says
This looks so delicious. Do you think I could use almond flour in place of the all purpose?
Shiran says
Hi Tami, since the flour and cornstarch help in thickening the cream, it’s not recommended to use something else instead.
Stephanie says
Hi Shiran!
So, need some trouble-shooting tips…I used duck eggs instead of chicken eggs (all that was on hand) they are larger but I measured them out to the right amount. However, the custard came out very eggy and floury tasting and I cooked it for quite a long time. The consistency is beautiful but the taste not so much :/
Thoughts?
Stephanie
Shiran says
Hi Stephanie! I don’t know how it tastes with duck eggs, although I believe it should be ok. This is a classic basic recipe for pastry cream. Usually I use it as a filling for cakes, tarts, or donuts, or top it with fruits, and it tastes great together. If you tried it while still warm then it can taste a bit eggy and floury, but after a few hours in the fridge it should taste much better. You can add flavors to it if you like, like extracts or spices, or, I recommend mixing it with room temperature butter, or whipped cream. Adding more vanilla extract can also make a big difference. I hope this helps!
Jan Mowbray says
This an excellent recipe. One thing I would suggest is to advise people not to use the finished product until it is cold, otherwise, it doesn’t stay in place so well. Also, the recipe says the yield is one cup. I needed 2 cups so I doubled the recipe. Given the starting milk quantity is 1 1/4 c, then add the egg yolks and everything else, I should have known the outcome was going to be well over 1 cup. I ended up with around 4 cups. I shoud have stuck with the original amounts. Anyway, it won’t go to waste. Thank you for an excellent recipe, quickly and easily made.
Sydney says
Hi Shiran and fellow readers,
Just want to share that this delicious recipe works with vegan butter and coconut milk! I have a dairy allergy that prevents me from using traditional butter and milk. I’m able to use eggs, so that wasn’t an issue. Tastes amazing with my also dairy-free choux pastry puffs and swirls! I used everything in the same amounts 😀 Thanks for sharing!
Shiran says
Thank you for sharing Sydney!
Katie says
Hi Shiran! I’m making a monster cake for my son. Would it be thick enough to put through the middle, but still ooze out when you cut into it. Also, I’m making a vanilla cake(to go with it) and I was wondering what fruit or other flavors would be good to pair with it( he’s five, and I’m thinking of dying the Creme pat green). Any thoughts? Thanks, Katie
Shiran says
Hi Katie! After refrigeration it would be thick enough to put between the layers. It is quite soft, but I did use it in layer cakes before. You can’t frost the outside of your cake with it though. Berries work well with it. Happy Birthday 🙂
Linda says
Hi Shiraz, my girlfriend is making my daughters wedding cake. My daughter has asked for one of the fillings to be pastry cream with Nutella folded in. Does it matter to fold or mix in? Can you freeze pastry cream?
Shiran says
Hi Linda, I don’t recommend freezing pastry cream because it can break. If you add another ingredient to the pastry cream, you can just mix it in. The only ingredient that needs to be folded is whipped cream.
Kara says
Very good. Mixed with whipped cream for eclair filling. I added all the ingredients at once and then whisked constantly over medium low heat. Also used 3 Tbs cornstarch and omitted flour. Perfection
Sandy says
Hi Shiran… I need this filling for a fruit tart. Like you mentioned in one of the comments a tart filling has to be sweet. So do I stick to the exact recipe or do I need to add more sugar? And also do u recommend I add butter or what should the texture be like? Thanks in advance
Shiran says
You can just stick to the recipe!
Tulin says
Hi, I have read that you use it with layer cakes. I will be using it adding whipped cream to fill a layer cake, would you suggest adding butter too or just sticking to the whipped cream?
Mahshid Alipour says
Hi,
Tried it several times and I loved it!
Question, Can I use Almond Milk instead of milk?
Thanks!
Toni says
I watch them repeatedly make this on The British Baking Show. I am curious why they and your recipe doesnt include tempering the eggs so they wont curdle. Is there a reason for that?
Laci says
There is tempering. Some of the hot milk mixture is streamed into the egg mixture while whisking to temper. Then that is added back to the rest of the milk on the stove to continue cooking to thicken.
Angelea Iafornaro says
This recipe was so so yummy! I’ve made lots of variations of pastry cream before, but this was the first time using flour. I loved how smooth and flavorful it was. I used half a juicy Tahitian vanilla bean, and strained it while still warm (I like to do this just in case any lumps), then added 2 tablespoons butter and 1/4 tsp almond extract. Perfection!!
Kim says
I added 2.5 tsp of Kahlua and it was indeed phenomenal. I also substituted vanilla paste for the vanilla bean. Thank you!!!
Linda Blume says
Really easy and turned out perfect, thanks!
Tammie says
Just finished watching the spring baking championship show. One of the bakers made a cherry pastry cream. I’ve made a lemon pastry cream a few times but the flavor is very subtle. I know it states we can add fruit puree in the notes but how strong is that flavor really going to be? If it’s light is there a way to make it stronger without the use of alcohol ? This recipe looks interesting. It will be the 1st time using both flour and cornstarch. Hope to hear back from you soon. Thanks!
Shiran says
Hi Tammie, this was a general note about pastry creams and how they can be used. I would recommend following a recipe for the specific fruit you want to incorporate into your pastry cream.
Laci says
I added butter for richness. After chilling I also added 2 tsp of cinnamon spice emulsion and some fresh ground cinnamon and whisked. It was like a snickerdoodle!! Lots of other ways I’m sure you could try different flavor using this recipe as a base.
EMMA CALLAGHAN says
Hi. What quantity of pastry cream does this recipe make?
Stephanie @ Pretty.Simple.Sweet. says
Hi Emma, I haven’t weighed the final recipe, but it yields approximately 14-16oz (1.67-2 cups) based on the quantity of ingredients used.
jerome Michael oxford the 3 of cumberland says
it was delightful for me and my vast extended family