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4.8 from 72 votes

Pastry Cream (Creme Patisserie)

Try my Pastry Cream Recipe at home for an easy, creamy Crème Pâtissière—perfect for filling cakes, cream puffs, eclairs, and more!

Prep Time
15 mins
Cook Time
15 mins
Additional Time
4 hrs
Total Time
4 hrs 25 mins
Servings: 2 cups
Course: Dessert
Cuisine: French

Ingredients

  • ½ vanilla pod
  • 2 cups (16 fl oz/480 ml) whole milk
  • ½ cup (4 oz/115 g) granulated sugar, divided
  • 4 large egg yolks, room temperature
  • 4 tablespoons cornstarch
  • 2 tablespoons (1 oz/28 g) butter, cubed

Notes

  • Use Full-Fat Dairy or Creamy Non-Dairy Milk: For the best flavor and texture, use full-fat dairy milk or a rich non-dairy milk. Fat is key to achieving the ideal custard consistency.
  • Choose Cornstarch Over Flour: While flour is traditionally used to thicken pastry cream, starch works just as well and is gluten-free, giving your cream a smoother texture.
  • Use Large Eggs: Always use 3 large egg yolks at room temperature for the best results in creating a rich, thick custard.
  • Substitute with Vanilla Bean Paste: If you don’t have a vanilla pod, vanilla bean paste works perfectly as it contains seeds, giving you that same great flavor and specks.
  • Flavor Your Sugar with the Spent Vanilla Pod: After using the vanilla pod, dry it out and place it in a pot of sugar to infuse it with a lovely vanilla flavor. It can also be reused in future custard recipes!