There’s something special about a silky pastry cream that makes any dessert feel bakery-worthy. It’s the secret inside éclairs, the heart of fruit tarts, and the layer that turns a simple cake into a showpiece. This version is smooth, stable, and not overly sweet, with a clean vanilla flavor and a luscious texture.

If you’ve never made pastry cream before, don’t worry—this method is straightforward and forgiving. Once you master it, you’ll keep coming back to it for all kinds of desserts.

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Why This Recipe Works

Close-up detail: Silky vanilla pastry cream just finished cooking in a saucepan, thick pudding-like

This pastry cream uses a mix of egg yolks and cornstarch for a rich flavor and a stable set. The cornstarch helps prevent curdling and gives the cream a smooth, scoopable consistency.

A little butter at the end adds extra silkiness and shine. Gently heating the milk with vanilla builds flavor, while tempering the eggs keeps the mixture creamy without scrambling. The result is a thick, spoonable filling that pipes beautifully and holds up in tarts, puffs, and cakes.

What You’ll Need

2 cups (480 ml) whole milk – For richness and body.
Whole milk works best.
1/2 cup (100 g) granulated sugar – Divided: part for the milk, part for the yolks.
4 large egg yolks – Provide structure, color, and flavor.
3 tablespoons (24 g) cornstarch – Ensures a smooth, stable thickening.
1 tablespoon (14 g) unsalted butter – Adds a silky finish.
1 1/2 teaspoons pure vanilla extract or 1 vanilla bean – For classic flavor.
Pinch of fine sea salt – Balances sweetness and enhances flavor.
Optional: 1–2 teaspoons dark rum or brandy, or 1/2 teaspoon almond extract for variation.

Step-by-Step Instructions

Cooking process: Tempered custard being whisked back into the hot milk in the pan, smooth stream fol

Warm the milk with vanilla. In a medium saucepan, add the milk and half the sugar (1/4 cup). If using a vanilla bean, split it, scrape the seeds into the milk, and add the pod. Heat over medium until steaming and just starting to bubble around the edges.
Do not boil.
Whisk the yolk mixture. In a separate bowl, whisk the egg yolks, remaining 1/4 cup sugar, cornstarch, and a pinch of salt until smooth and slightly lightened. It should look thick and glossy with no lumps.
Temper the eggs. Slowly drizzle about 1/2 cup of the hot milk into the yolk mixture while whisking constantly. This warms the eggs gently and prevents scrambling.
Repeat with another 1/2 cup of milk, whisking until combined.
Combine and cook. Pour the tempered yolk mixture back into the saucepan with the remaining hot milk. Return the pan to medium heat and whisk steadily, reaching the corners of the pot to prevent scorching.
Thicken to the right consistency. After 2–4 minutes, the mixture will start to thicken. Keep whisking until it reaches a smooth, pudding-like texture with slow bubbles plopping up.
Let it bubble for 20–30 seconds to cook off the raw starch taste. If it looks lumpy, keep whisking; it will smooth out.
Finish with butter and vanilla. Remove from heat. If using vanilla extract, add it now.
Whisk in the butter until fully melted and the cream is silky. If you used a vanilla bean, remove the pod.
Strain for extra smoothness. For a flawless texture, push the pastry cream through a fine-mesh sieve into a clean bowl. This catches any bits and makes it extra velvety.
Cool properly. Press plastic wrap directly onto the surface to prevent a skin.
Let it cool at room temperature for 20–30 minutes, then refrigerate until cold, at least 2 hours.
Use or store. Before using, whisk the chilled pastry cream briefly to restore its smoothness. It should be thick but creamy and easy to spread or pipe.

Keeping It Fresh

Store pastry cream covered in the refrigerator for up to 3 days. Always keep the plastic wrap touching the surface to prevent a skin and absorb any condensation.

For longer storage, you can freeze pastry cream in an airtight container for up to a month, but note that the texture may loosen slightly when thawed. If it looks a bit separated after chilling or freezing, give it a brisk whisk and it will come back together.

Tasty top view: Overhead shot of a bowl of chilled pastry cream after being strained and whisked smo

Benefits of This Recipe

Reliable set: The cornstarch-and-yolk combo creates a stable filling that doesn’t weep easily.
Balanced flavor: Not too sweet, with a clean vanilla finish that works with fruit, chocolate, or nuts.
Versatile: Perfect for cream puffs, éclairs, fruit tarts, mille-feuille, donuts, and cake layers.
Beginner-friendly: Tempering and steady whisking make the process clean and predictable.
Customizable: Swap extracts, stir in chocolate, or fold in whipped cream for diplomat cream.

What Not to Do

Don’t boil the milk hard before tempering. A gentle steam is enough; hard boiling can scald and curdle.
Don’t skip whisking once the mixture is on the heat.
Constant movement keeps it smooth and prevents lumps.
Don’t forget to cook out the starch. Letting it bubble briefly after thickening removes the raw taste.
Don’t add butter too early. Add it off the heat for a glossy finish and best texture.
Don’t chill without covering. Always press wrap onto the surface to avoid a rubbery skin.

Recipe Variations

Chocolate Pastry Cream: Whisk in 4 oz (115 g) finely chopped dark chocolate after removing from heat. Stir until melted and smooth.
Coffee Pastry Cream: Add 2 teaspoons instant espresso powder to the warm milk to dissolve before tempering.
Lemon or Citrus: Add 1 tablespoon finely grated lemon or orange zest to the milk. Replace half the vanilla with 1 teaspoon lemon extract, if desired.
Almond: Add 1/2 teaspoon almond extract at the end with the butter.
Great for fruit tarts and Danish.
Diplomat Cream (Lighter Texture): Fold in 1 to 1 1/2 cups softly whipped heavy cream into chilled pastry cream. This creates a lighter, mousse-like filling ideal for cakes.
Rum or Brandy: Stir in 1–2 teaspoons of dark rum or brandy after cooking for a subtle, warm note.
Berry Twist: Swirl in a few tablespoons of cooled berry compote just before serving for a marbled effect.

FAQ

Why did my pastry cream turn lumpy?

Lumps usually come from overheating or not whisking evenly. Keep the heat moderate and whisk constantly, especially around the edges of the pan.

If it does get lumpy, strain it through a fine-mesh sieve while hot—it will smooth out.

Can I make pastry cream ahead of time?

Yes. Make it up to 3 days ahead and refrigerate with plastic wrap pressed directly on the surface. Whisk briefly before using to restore the creamy texture.

Can I use non-dairy milk?

Full-fat coconut milk works best for a dairy-free version, though the flavor will be different.

Almond or oat milk will thicken, but the texture may be slightly looser. If using non-dairy options, keep the cornstarch amount the same and cook to the same thick, bubbling stage.

How do I thicken pastry cream if it’s too thin?

Return it to the heat and cook another minute or two, whisking until it bubbles. If it’s still thin, whisk 1 teaspoon cornstarch with 1 tablespoon cold milk and add while simmering, then cook 30–60 seconds more.

Always allow that brief bubble to activate the starch fully.

Why does my pastry cream taste floury or starchy?

It needs a short cook after thickening. Let the cream bubble for 20–30 seconds while whisking to cook off the raw starch flavor. This step makes a big difference in taste and texture.

Can I freeze pastry cream?

You can, but it’s not ideal.

Freezing can slightly loosen the texture. If you do freeze it, thaw overnight in the fridge and whisk vigorously before using. For most uses, fresh pastry cream gives the best result.

How much pastry cream does this make?

This recipe yields about 2 1/2 cups, enough to fill 12–16 cream puffs, one 9-inch tart, or a layer for an 8–9 inch cake.

Can I reduce the sugar?

Yes, you can reduce by up to 2 tablespoons without affecting texture.

Keep some sugar, though—it helps stabilize the eggs and improves mouthfeel.

Wrapping Up

With a handful of pantry ingredients and a few simple steps, you can make a pastry cream that tastes bakery-level and feels effortless. It’s smooth, rich, and endlessly useful, whether you’re filling éclairs or topping a fresh fruit tart. Keep this base recipe handy, then adapt it with chocolate, coffee, or citrus to match your dessert plans.

Once you try it, you’ll wonder how you baked without it.