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Home › Recipe

Updated: May 19, 2025 · Published: Jun 3, 2020 by Kelsey Prevost · This post may contain affiliate links · 17 Comments

Homemade Pastry Cream Recipe

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This pastry cream recipe makes a rich, vanilla-flavored custard that is thick enough to pipe, use as a filling for cakes, tarts, or for your favorite pastries.

pastry cream in a tart shell

I love this recipe and have been using it for years. Every since I attended the Oregon Culinary Institute back in 2010 and learned how to make this staple in a pastry chefs kitchen, I've really understood why it's pretty amazing.

It's perfect for filling a Boston cream pie, using as the base of your fruit tart, filling donuts, making crème chantilly for cream puffs, Napoleans, and more!

Ingredients Needed

Pastry cream is basically vanilla-flavored milk and sugar thickened eggs and cornstarch (similar to ice cream but not frozen). 

pastry cream ingredients

Pastry Cream Recipe Step-By-Step

  1. Bring milk and first quantity of sugar to a simmer over medium-high heat. Whisking constantly to avoid burning.whisking pastry cream ingredients in stainless steel pot with blue whisk
  2. In a separate, large heatproof bowl, combine the eggs, cornstarch, vanilla extract, and the second quantity of sugar and set it aside. pastry cream ingredients in a clear glass bowl
  3. Once the milk is simmering, turn off the heat and add ¼ of your hot milk mixture to the egg mixture VERY slowly while whisking constantly. This is going to temper (slowly heat) your egg yolk mixture and avoid curdled scrambled eggs. Whisk until smooth.

    Pro Tip: The key to a perfect pastry cream recipe is to temper the eggs. This means to heat them a little bit at a time so you don't shock (aka cook) them. If you just dump all the hot milk into the eggs right away you'll cook them and end up with egg lumps in your pastry cream. Adding hot milk mixture slowly to cold egg mixture with measuring cup and blue whisk
  4. Turn the heat back on (medium) and slowly add the mixture to the rest of the milk in your saucepan, whisking constantly. Bring to a simmer.adding tempered egg mixture to stainless steel pan with blue whisk
  5. Once your mixture starts bubbling, continue whisking for 1 minute to ensure the mixture is cooked and properly thickened.closeup of thickened pastry cream in metal pot with blue whisk
  6. Pour your mixture into a heatproof container. Divide the softened butter into cubes and place them on top of the pastry cream, allowing them to melt. Do not cover the bowl.pastry cream in clear bowl with melted butter on topStep 7 – Allow your pastry cream to cool at room temperature until just warm to the touch and the butter begins to harden around the edges. This will take a few hours. Do not refrigerate. 
  7. Allow your pastry cream to cool at room temperature until just warm to the touch and the butter begins to harden around the edges. This will take a few hours. Do not refrigerate. cooled pastry cream in a clear glass bowl
  8. Stir in your butter with a whisk. Don't be worried if it looks curdled at first, this is normal. Just keep whisking until smooth.closeup of thickened pastry cream in metal pot with blue whisk
  9. Cover the pastry cream with plastic wrap so that it's touching the surface of the pastry cream to avoid a skin from forming. Chill before using. Can be kept in the refrigerator for 2-3 days. You cannot freeze pastry cream.pastry cream in a square glass container with plastic wrap on top

FAQ

What is pastry cream?

This pastry cream recipe is very similar to my coconut custard recipe, although custards are typically poured into a dish while still hot and then served warm, while pastry cream is almost always served cold but the two are pretty interchangeable.

Pastry cream is also similar to vanilla pudding, except that vanilla pudding usually does not have eggs and is only thickened by cornstarch, very similar to a custard. 

Bavarian cream is similar to pastry cream except that it is thickened by gelatin instead of cornstarch. 

So why all the names for basically the same thing? It all depends on how you use it. So don't get hung up on the name.

How do you store pastry cream

Pastry cream should be stored in the refrigerator for up to 3 days and used as quickly as possible. It can be used in fresh fruit tarts or cakes has a shelf life of no more than 2 days.
Before refrigerating, make sure to wrap it well with plastic wrap and press the plastic up against the top of the cream. This will prevent it from getting dried-out skin on the top. 

Why is my pastry cream runny?

Egg yolks contain a protein called amylase that will actually break down and get watery if it's not cooked all the way. This pastry cream is thickened by cooking the egg yolks and corn starch within the liquid.
So make sure you cook it for long enough after it starts bubbling

More tasty recipes

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mini pavlova decorated with Chantilly cream and topped with fresh berries
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Why did my pastry cream separate?

Pastry cream separates when the liquid in the cream separates from the solids because it wasn't cooked long enough. This is a pretty common problem and can be easily solved.
 
When you bring your mixture to a simmer for the second time, make sure to cook it for another minute, or long enough so all the cornstarch cooks and the pastry cream feels thickened. 

Why is my pastry cream lumpy?

Two things can cause lumpy pastry cream. One, you could have over-heated the pastry cream while cooking, which causes lumps. You can get rid of these lumps by using an immersion blender.
 
Or two, you added the cream too fast to your eggs and accidentally cooked the eggs a little. You can get these cooked egg-lumps out by pushing your pastry cream through a strainer or by using an immersion blender. 

How can I make this dairy-free?

You can make this pastry cream dairy-free by substituting the milk for any other type of milk like almond or soy. You can also leave out the butter or use vegan butter. 

Want more creamy desserts? Check these out!

Coconut Custard
Cream Tart 
Fresh Fruit Tart
Homemade Lemon Curd

Recipe

pastry cream in a tart shell

Homemade Pastry Cream Recipe

Pastry cream is a vanilla custard that is used in all types of desserts and cake fillings. Super versatile and can be made dairy free!
Print Recipe Pin Recipe Rate Recipe
Prep Time: 5 minutes minutes
Cook Time: 10 minutes minutes
cooling: 12 hours hours
Total Time: 12 hours hours 15 minutes minutes
Course: Dessert
Cuisine: French
Servings: 26 ounces
Calories: 57kcal
Author: Elizabeth Marek

Ingredients

  • 16 oz milk may sub: almond, soy, coconut etc
  • 2 oz sugar
  • 1 teaspoon vanilla extract
  • 1 ½ oz cornstarch
  • 2 oz sugar
  • 2 large egg yolks
  • 1 large egg
  • 2 oz unsalted butter
US Customary - Metric

Instructions

Pastry Cream Recipe Instructions

  • Bring milk and first quantity of sugar to a simmer over medium high heat. Whisking constantly to avoid burning.
  • Combine the eggs, cornstarch, and second quantity of sugar in a heat proof bowl and whisk to combine
  • Add ¼ of your hot milk mixture to the egg mixture VERY slowly while whisking constantly to temper your egg yolk mixture. Whisk until smooth.
  • Slowly add the rest of the milk, whisking constantly. Return mixture to the saucepan and bring to a simmer.
  • Once your mixture starts bubbling, reduce the heat to medium and continue whisking for 2-3 minutes to ensure the mixture is cooked and properly thickened.
  • Pour your mixture into a heatproof container and place your butter cubes on top, allowing them to melt. Do not cover.
  • Allow your pastry cream to cool until just warm to the touch. Stir in your butter and then add in your vanilla extra.
  • Cover with plastic wrap so that it's touching the surface of the pastry cream to avoid a skin forming. Can be kept in the refrigerator for 2-3 days.

Video

Notes

  • Pro Tip: The key to a perfect pastry cream recipe is to temper the eggs. This means to heat them a little bit at a time so you don't shock (aka cook) them. If you just dump all the hot milk into the eggs right away you'll cook them and end up with egg lumps in your pastry cream. 
  • If your pastry cream is lumpy, don’t worry! Try pushing your pastry cream through a strainer or using an immersion blender.
  • You can make this pastry cream dairy-free by substituting the milk for any other type of milk like almond or soy. You can also leave out the butter. 
  • Pastry cream lasts up to 3 days in the refrigerator and has a shelf life of no more than 2 days. Before refrigerating, wrap with plastic wrap and press the plastic up against the pastry cream to prevent it from getting a skin.

Nutrition

Serving: 4ounces | Calories: 57kcal | Carbohydrates: 7g | Protein: 1g | Fat: 3g | Saturated Fat: 2g | Polyunsaturated Fat: 0.2g | Monounsaturated Fat: 1g | Trans Fat: 0.1g | Cholesterol: 28mg | Sodium: 10mg | Potassium: 31mg | Fiber: 0.01g | Sugar: 5g | Vitamin A: 112IU | Calcium: 25mg | Iron: 0.1mg
Tried this recipe?Let us know how it was!
 

 

 

 

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Reader Interactions

Comments

  1. Rachel says

    July 30, 2019 at 1:19 pm

    Do you ever use pastry cream to fill a cake? Would it need to be thickened further or stabilized for that? My grandmother wants a champagne custard filled cake for her birthday and I haven’t had much success finding a recipe suitable for it. To flavor this pastry cream with champagne would you replace some of the milk with champagne or add a few tablespoons of a champagne reduction? Thanks for any tips. Your tutorials have been a lifesaver for me in the kitchen! I’m using your vanilla cake recipe and stabilized whipped cream for the other components of her (93rd!) birthday cake!

    Reply
    • The Sugar Geek Show says

      July 30, 2019 at 5:36 pm

      Yes I have! I have a coconut cream cake recipe coming out soon that uses pastry cream as the filling. You definitely have to use a dam to keep the cream inside and don't fill more than 1/4" thick. I would flavor the pastry cream with champagne emulsion (the same I use for the champagne cake) to get the flavor. I don't mess around with reductions.

      Reply
  2. Anne cederman says

    August 12, 2019 at 1:02 am

    Have not made sugar cream yet but sounds delicious

    Reply
  3. Kelsey says

    August 29, 2019 at 12:27 pm

    5 stars
    This was so creamy and delicious! Thank you!

    Reply
  4. Sindee says

    November 26, 2019 at 4:41 pm

    Hello, fixing to make this recipe soon.
    In the video I noticed you used gelatin however that’s not in the written recipe. Should I add gelatin? If so how much and at what point?
    As well, in written recipe above it calls for
    5 oz of sugar and 4 oz of sugar, please explain.

    Thanks a bunch!

    Reply
    • The Sugar Geek Show says

      November 26, 2019 at 5:10 pm

      Hi there, I'm not sure which video you are referring to. This recipe doesn't have gelatin in it.
      The recipe reads "bring milk and first quantity of sugar" meaning the first amount. The second quantity is used in the second step.

      Reply
      • S says

        December 04, 2019 at 8:33 am

        I had multiple windows open with your recipes confused them sorry!!! Thx.

  5. Michelle Davis says

    January 21, 2020 at 11:02 am

    Hi Liz! Thanks for sharing. I want to make lemon pastry cream so how would you suggest I change the recipe for that flavor? I assume adding zest? Should I forgo the vanilla extract then? And should I add some fresh lemon juice or will that affect the way it cooks up? I appreciate any suggestions you have.

    Reply
    • The Sugar Geek Show says

      January 21, 2020 at 5:15 pm

      I would suggest making lemon curd instead of pastry cream, it's basically the same thing but with lemon juice instead of milk

      Reply
  6. Dieselle says

    May 17, 2020 at 9:39 am

    Hi Liz,
    This is a great turtorial, thank you! How would I make this to be chocolate pastry cream?

    Reply
    • Elizabeth Marek says

      May 17, 2020 at 9:52 am

      I would add a little sifted cocoa powder to the final product until it was the flavor that I liked.

      Reply
  7. Rebecca says

    May 26, 2020 at 10:10 am

    Do you know approximately what size cake this would fill? I am making a 12x18” cake. Should I double the recipe?

    Reply
    • Elizabeth Marek says

      May 26, 2020 at 11:40 am

      One recipe will be enough

      Reply
  8. Damaine Beckford says

    June 28, 2020 at 11:21 am

    5 stars
    Hey Liz, This recipe is awesome I have made it a couple times. ( I add a little rum to mine 🤫) The method mentions that the melted butter should no be mixed into the pastry cream until the butter begins to harden around the edges. Why is this important?

    Reply
    • Elizabeth Marek says

      June 29, 2020 at 8:00 am

      Because the pastry cream is hot, the butter will not mix into the pastry cream and will cause it to be very curdled looking so I was taught in pastry school to wait until the pastry cream is cool before mixing in the butter.

      Reply
  9. Anne Marsh says

    December 30, 2020 at 4:30 am

    I'm about to try this for a fruit tart (berries) that calls for "Devon cream." 32 oz of milk seems like it will produce a LOT of pastry cream, and I'll be the only one eating the tart over a few days (she says hopefully) ... Will the recipe work if I halve it, or should I just make it as is and try to give the excess to anybody who will accept food from me? 😁
    Thanks in advance!

    Reply
    • Elizabeth Marek says

      December 30, 2020 at 10:53 am

      You can definitely half it if you need to

      Reply
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