How to make pastry cream (creme patissiere recipe)

This easy recipe for pastry cream (Creme Patissiere) is simple and delicious. Vanilla custard is rich and creamy that you can use in a variety of delicious desserts.

Pastry cream is one of those recipes that you will want to add to your repertoire. They are very easy to make and very versatile.

Today I’m going to walk you through the process using a recipe I learned in pastry school. I have been using it ever since as a filling for various desserts such as banana pudding cake….

…and these vanilla custard cookie cups.

What is pastry cream?

Pastry cream, also known as crème patissiere, is a thick vanilla custard made from eggs, milk, sugar, cornstarch (or flour), and vanilla.

It is used to fill desserts such as cream, éclairs, donuts, pies, and cakes. It is also often used as a filling for cakes, specifically for Boston cream pie.

You can eat it straight, like a pudding, but one of my favorite ways to use it is in diplomat cream. It’s a reduced version where equal parts pastry cream and whipped cream are folded together.

How to make pastry cream (creme patissiere)

I will tell you step by step how to make cream patissiere yourself at home. It only takes a few simple ingredients, about 20 minutes, and some patience for it to cool and set.

I use egg yolks in my recipe (vs. whole eggs) and today I used vanilla extract instead of vanilla paste which is what I normally use. You can also use a whole vanilla bean cut in half which will eventually be strained.

Let’s get to it!

Step 1 – Simmer the milk and vanilla

Place 1 1/2 cups milk and vanilla (or vanilla paste) in a medium saucepan. Cook over high heat, stirring constantly, until it begins to boil. Remove from heat.

Step 2 – Whisk the remaining ingredients

Meanwhile, in a medium bowl, whisk together the remaining milk, egg yolks, sugar, and cornstarch. Make sure the cornstarch is completely dissolved.

Step 3 – Temper the egg mixture

While whisking the egg mixture vigorously, slowly pour in the hot milk – in a thin, steady stream. Whisk constantly and quickly until all the milk is incorporated. Pour slowly, whisk quickly.

Step 4 – Return to heating and boiling

Return the mixture to the pot and leave it over high heat, stirring constantly, until it thickens and boils.

Step 5 – Drain and cover

Strain the custard through a fine mesh sieve to remove any cooked bits of egg and to make sure it is completely smooth. This is also where you can filter out the vanilla pod if you used one.

Place plastic wrap directly over the custard to prevent a skin from forming.

Step #6 – Chill

Cool to room temperature then place in the refrigerator for a few hours to set. The pastry cream will become thick and look curdled when you try to stir it.

Re-beat by hand to create a perfectly smooth and silky custard.

How to store pastry cream

Pastry cream is perishable and It needs to be refrigerated. Do not store for a long time. You can store it in an airtight container in the refrigerator for up to a week.

Unfortunately, Crème patissière does not freeze well. The starch will break down during freezing/thawing and the custard will separate.

If you are at all He should Freeze it, you can try to restore it to its former glory using this method. I haven’t tried it myself, but I’ll give it a try!

Flavor differences

One of my favorite versions of this coconut custard is that I made a Raffaello cake using canned (liquid) coconut milk instead of regular milk.

You’ll eat that right with a spoon for sure.

You can try other milk alternatives too, although I suspect they won’t have as much of an impact on the flavor as coconut.

You can also add different flavored milk during step 1. You can do this by adding tea bags or leaves to the milk, or herbs such as lavender and thyme to the milk.

You can strain them before mixing the hot milk with the eggs, or at the end when you strain the custard.

I recommend straining the custard after step #1 for ease because the custard will be thick and you will need to press it through the strainer.

Instant coffee or espresso powder would be a delicious addition too, or cocoa powder for a chocolate version!

You can also add an alcoholic beverage to it – whisk it at the end (or before the final boil if you want to burn off some of the alcohol).

If you’ve never tried making your own pastry cream, I hope you will. It’s a simple and delicious way to take your desserts to the next level.

The flavor variations and uses are seemingly endless. Be sure to let me know in the comments if you try it!

This post was originally published on February 7, 2020 and was updated with new content on January 27, 2023.