Velvety Vanilla Pastry Cream

Velvety Vanilla Pastry Cream is the rich, silky custard I love using to fill pastries, cakes, and tarts. It’s smooth, creamy, and full of deep vanilla flavor the kind of classic filling that instantly elevates any dessert to bakery quality.

Why You’ll Love This Recipe

I adore this pastry cream because it’s simple yet luxurious. The combination of milk, cream, and egg yolks creates a luscious texture that’s thick but not heavy. I love that it can be used in so many ways — piped into éclairs, layered in cakes, or spooned over fresh fruit. Once I learned how easy it is to make from scratch, I never went back to store-bought custard.

Ingredients

(Note: All ingredient amounts are listed in the recipe card below.)

To make pastry cream:
6 egg yolks
1/2 cup sugar 100g
4 tbsp cornstarch 32g
pinch salt
1 tsp vanilla 5 ml
1 cup milk 240 ml
1 cup cream 240 ml

Directions

1. In a medium bowl, whisk together the egg yolks, sugar, cornstarch, and a pinch of salt until smooth and pale. I whisk until there are no lumps left.
2. In a saucepan, combine the milk and cream. Heat over medium heat until the mixture just begins to steam — I don’t let it boil.
3. Slowly pour a small amount of the hot milk mixture into the egg mixture while whisking constantly to temper the eggs. This prevents curdling.
4. Gradually add the rest of the hot liquid while continuing to whisk.
5. Pour the entire mixture back into the saucepan and cook over medium heat, whisking constantly until it thickens and begins to bubble gently. This usually takes 2–3 minutes.
6. Once thickened, remove from heat and stir in the vanilla.
7. Immediately pour the pastry cream into a clean bowl. To prevent a skin from forming, I press a piece of plastic wrap directly onto the surface.
8. Let it cool to room temperature, then refrigerate for at least 2 hours before using. The cream will firm up beautifully as it chills.

Servings and Timing

This recipe yields about 2 cups of pastry cream, enough to fill 8–10 pastries or one 9-inch tart.

• Prep time: 10 minutes
• Cooking time: 10 minutes
• Cooling time: 2 hours
  Total time: approximately 2 hours and 20 minutes

Variations

• Chocolate Pastry Cream: Add 4 ounces of chopped dark chocolate to the hot pastry cream right after cooking and stir until melted and smooth.
• Coffee Flavor: Dissolve 1 teaspoon of instant espresso powder in the hot milk mixture before combining.
• Citrus Twist: Stir in 1 teaspoon of orange or lemon zest along with the vanilla for a bright flavor.
• Almond Version: Replace vanilla with ½ teaspoon almond extract for a delicate nutty aroma.
• Lightened Pastry Cream: Fold in whipped cream (about ½ cup) after chilling for a lighter, mousse-like texture.

Storage/Reheating

I store the cooled pastry cream in an airtight container in the refrigerator for up to 4 days. I never freeze it — the texture becomes grainy after thawing. If it firms up too much, I whisk it gently before using to restore its smooth consistency. For reheating (if using warm), I place the bowl over a pot of simmering water and stir constantly until just loosened.

FAQs

Why do I need to temper the eggs?

Tempering slowly warms the eggs so they don’t scramble when mixed with hot milk — it ensures a smooth, creamy texture.

Can I use only milk instead of milk and cream?

Yes, but I love the richness the cream adds. Using all milk will make a lighter, less decadent cream.

How do I fix lumpy pastry cream?

If it thickens too fast and forms lumps, I immediately whisk vigorously or strain it through a fine mesh sieve while still warm.

Can I make it in advance?

Absolutely. I often prepare it a day ahead — it thickens beautifully overnight and saves prep time for desserts.

What’s the best way to cool pastry cream quickly?

I spread it in a shallow dish and cover the surface with plastic wrap. It cools faster and prevents a skin from forming.

Can I flavor it with vanilla bean instead of extract?

Yes, I split a vanilla bean and simmer it in the milk and cream for a deeper, more aromatic vanilla flavor.

How thick should it be when done?

It should coat the back of a spoon and hold its shape when spooned — thick but smooth and glossy.

Why did my pastry cream turn watery?

That usually happens if it wasn’t cooked long enough to fully activate the cornstarch. I cook until it gently bubbles for at least 1 minute.

Can I use pastry cream as cake filling?

Yes! I often use it to fill sponge cakes, Boston cream pies, and cream puffs — it’s stable and delicious.

Can I freeze desserts filled with pastry cream?

I don’t recommend freezing, as the cream may separate upon thawing. It’s best used fresh or refrigerated only.

Conclusion

I love how this Velvety Vanilla Pastry Cream transforms any dessert into something decadent and refined. Its silky texture and deep vanilla flavor make it versatile for everything from tarts to cream puffs. Once I mastered this simple technique, it became a staple in my kitchen — proof that homemade pastry cream truly is the heart of so many elegant desserts.

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