My recipe for Homemade Vanilla Pastry Cream is rich, smooth and delicious and it's unlike all the others because it is so easy to make in one pot without tempering eggs! Pastry cream is a custard-like dessert that can be enjoyed on its own, as a filling for cakes and tarts, served alongside fruit desserts, or dolloped onto berries, meringues or pastries. It is a very classic French custard recipe that is one of the first lessons taught in pastry school since its applications are endless. In French it is called "Crème Pâtissière". It is so versatile and delicious with a thick creamy texture from a combination of egg yolks, milk, cream and sugar. You can use this vanilla pastry cream to make a light and airy filling for Swiss roll cakes by folding in whipped cream. I use this recipe to make my very popular Crème Brûlée Cupcakes.
WHAT IS THE DIFFERENCE BETWEEN PUDDING AND CUSTARD?
While both pudding and custards like vanilla pastry cream have similar textures and flavors, the difference is in the ingredients. Pudding is made with corn starch as the only thickener and often without eggs (although some recipes call for whole eggs) and with milk, whereas custard is thickened with a combination of egg yolks, cornstarch and sometimes flour with the addition of cream to give it full body, rich mouthfeel and flavor.
WHY YOU WILL LOVE THIS RECIPE
- Easy and quick to make - this is the easiest pastry cream recipe you will ever find because there is no tempering involved! This recipe uses a one pot method.
- Make ahead recipe - you can make this pastry cream up to 2 days in advance of using it.
- Rich and creamy vanilla flavor - this is a great opportunity to use a fresh vanilla bean if you have one! Cream carries the flavor of all those little specks so nicely. If you don't have a vanilla bean it's not a problem - vanilla extract works great!
- Custard filling or topping - use this recipe as a filling for cupcakes or between thin layers of cake, or serve it on the side of a slice of pound cake with fresh fruit. You can also serve pastry cream as a dessert itself and crumble cookies and meringue into it with fresh berries!
- Thick luscious texture - the chilled cream is so thick and velvety. You can fold in whipped cream to make it light and airy.
INGREDIENTS FOR VANILLA PASTRY CREAM
- Vanilla bean - custard is a great vehicle for vanilla bean if you have one, but you can also use vanilla bean paste or pure vanilla extract and it will be just as delicious! When using a fresh vanilla bean, slice it down the middle lengthwise and then use the back of a knife to scrape out all the tiny pearls from inside the pod. Once you master this recipe you can flavor it in so many ways - cinnamon, lemon, coconut, almond extract and more!
- Corn Starch - vanilla pastry cream is traditionally thickened with corn starch which gives a nice transparent set. I like to use a blend of corn starch and flour - the flour adds some opacity which I like.
- Sugar - white granulated sugar will add sweetness while keeping the flavor clean and neutral so that the taste of the vanilla shines.
- Milk - the best custard is made from fresh eggs, milk, cream, butter, and sugar. Use large eggs which weigh 57g with the shell on, whole milk, full-fat cream and butter for best results.
- Whipping cream - I use a combination of milk and cream for the most luxurious texture and creamiest flavor.
- Eggs - two large eggs will set the structure of this cake to make a soft and fluffy crumb.
- Butter - a bit of butter adds body and mouthfeel for an extra velvety texture.
STEP BY STEP INSTRUCTIONS
- STEP 1). Combine dry ingredients. Add corn starch, flour and sugar to a medium saucepot and whisk to blend evenly.
- STEP 2). Add wet ingredients. Gradually pour in cream while whisking constantly to evenly incorporate the starch into the liquid. Then whisk in the milk.
- STEP 3). Add egg yolks. Add the egg yolks one at a time and whisk well to incorporate after each addition.
- STEP 4). Add vanilla bean. Scrape the tiny vanilla 'seeds" from the pod and add them to the pot. Add the scraped vanilla bean in too. If you're using vanilla paste or extract, then add it at the end instead.
- STEP 5). Cook gently. Place the saucepot over medium-low heat and whisk gently but constantly for 7-10 minutes until thickened and it just starts to bubble at the surface. DO NOT WALK AWAY. The custard can scorch the bottom of the pan easily to be sure to stir constantly and be patient as it will take a little while, but then once the starch activates, it will thicken instantly!
- STEP 6). Mix in butter. Pour the custard into a clean bowl and add cold cubed butter and whisk it in until evenly blended. Add vanilla extract if you are using it.
- STEP 7). Chill - place a piece of plastic wrap directly over the surface of the pastry cream to prevent a surface skin from forming as it cools and refrigerate until thoroughly chilled. It will take 3-4 hours.
CUSTARD SCIENCE: WHY THIS RECIPE WORKS
- Starch premix. Blending the starch and sugar well in the first step is the key to the one bowl method as it ensures the starch granules are separated so they will incorporate evenly into the cream. Making this premix will prevent the starch from clumping.
- Cream and milk combination. The added fat from cream will protect the egg yolks from curdling, while also contributing a luxurious texture and rich flavor.
- Finish with butter. Adding a bit of cold butter at the end will slowly melt and emulsify into the warm curd. The fat will interrupt the firm gel structure to soften it and make it glossy and smooth.
EXPERT BAKING TIPS FOR VANILLA PASTRY CREAM
- Do not reduce the sugar - the right amount of sugar will contribute to the thick texture and will help prevent the eggs from curdling, so do not attempt to reduce it.
- Have patience. Vanilla pastry cream is thickened by starch and eggs. The starch will not do it's job until it reaches a certain temperature (about 80 C) to swell and set into a gel, but then once it reaches the right temperature it is ready. If you undercook the custard, then it will never set no matter how long you chill it for. Egg proteins require gentle heating to coagulate into a soft gel. If you try to rush the process, then you may end up with curdled custard.
- Do not walk away. Custard requires constant stirring to ensure the heat is evenly distributed around the egg proteins so that they do not curdle. The milk proteins also have a tendency to burn easily at the bottom of the pan if left unattended.
- Add the cream very slowly. Gradually whisking in the cream will ensure that the starch premix is very evenly hydrated and incorporated.
- Sieve the warm curd. For the utmost silky texture, pass the finished warm custard through a fine mesh sieve to remove any potential pesky bits of cooked egg (it happens to the best of us!)
RECIPE FAQ
Firstly - use a fresh oil! Do not use anything that's been opened for a long time and when you store oil, it should be in a cool dark place. Light and heat accelerate oxidation reactions that can make the flavor turn rancid. My oil of choice for baking is sunflower oil for its clean and neutral taste, but any other oil such as canola or safflower will do. You can even use olive oil, but keep in mind that it will add the taste of olive oil to the cake.
If sour cream is not available to you where you live, you can also make this recipe using an equal amount of full fat Greek yogurt. I have tested this and it worked well! Another suitable substitution is crème fraîche -- a type of fermented dairy product somewhere between yogurt and sour cream.
Yes! You can use hot water if you cannot drink caffeine. Or, you can use decaf coffee. You can also make instant coffee instead of brewing a fresh pot, and for this I suggest using 1-2 teaspoons of instant coffee for 1 cup of hot water.
It's not more fat! Moisture comes from liquid, not fat. So you can add more butter and more oil, but it will really just make the cake more dense and more tender by shortening the texture. Fat will not make a cake moist as only liquids can add moisture. This cake is moist because of the amount of liquid. Liquid oil will make the texture very soft, which often gives the perception of "moistness"
Yes, you can use powdered sugar (icing sugar) to make the frosting. In this case you will need to measure it by weight to get the same amount since powdered sugar is less dense (it weighs less) than granulated sugar.
I do not recommend freezing vanilla custard as it has a high water content and it may separate and the texture will not be smooth once it thaws.
STORING & FREEZING
Keep vanilla pastry cream in the refrigerator for up to 4 days with a piece of plastic wrap directly spread across the top to avoid a crust from forming. It can be frozen in a resealable freezer bag for up to 2 weeks, however, once it’s thawed it won’t have the same consistency and would be better used mixed into a shake or smoothie.
If you're looking for recipes to use vanilla pastry cream, check out these recipes!
Sticky Toffee Date Cake The BEST Moist Chocolate Cake Recipe Moist Lemon Blueberry Bread Olive Oil Chocolate Bundt Cake Best Vanilla Cupcake Recipe with Chocolate Fudge Frosting Chocolate Chip Banana Cake with Creamy Milk Chocolate Frosting Blueberry Peach Upside Down CakeRelated recipes
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Easy Vanilla Pastry Cream (Crème Pâtissière)
Ingredients
- ⅓ cup 65g granulated sugar
- 2 tablespoon 16g corn starch
- 1 tablespoon 9g all-purpose flour
- ¾ cup 180ml 35% cream
- ¾ cup 180ml 2% milk
- 4 large egg yolks
- 1 vanilla bean (or 1 teaspoon pure vanilla extract)
- 2 tablespoon 28g unsalted butter
Instructions
- In a small 1-quart saucepan, combine sugar, corn starch and flour and whisk to blend evenly so there are no lumps of starch or flour. Very slowly begin to whisk in the cream so that it blends smoothly with the starch/sugar mixture. Once all the cream is added, you can pour in the milk and whisk well. Add egg yolks one a time and whisk them in evenly before each addition.
- Massage the vanilla bean to soften it and loosing the little seeds inside. Split it in half lengthwise using a sharp paring knife and scrape out those little seeds from both sides. Add the seeds to the pot and then add the scraped bean/pod as well.
- Place the sauce pot over medium-low heat and whisk constantly until it starts to thicken. Be patient as this can take up to 10 minutes. Increase the heat slightly to medium if necessary, but do not walk away from the pan and do not stop stirring as it can easily catch and scorch at the bottom of the pan.
- Once the mixture starts to thicken, lower the heat and watch carefully. Once it starts to bubble, let it bubble for just 5 seconds while stirring then immediately transfer it to a clean bowl. NOTE: you can pass it through a fine mesh sieve to remove any curdled egg pieces if you are so inclined. Add butter and stir it in until melted and evenly incorporated. If you’re using vanilla extract instead of the pod, then you can stir it in at this point. Place a piece of plastic wrap directly over the surface of the custard to cover it and refrigerate for at least 4 hours until thoroughly chilled and use within 3 days.
Laura
What type of cream?
Heavy cream or heavy whipping cream?
Thanks!
Sharon
Will def be trying this bc this is the one thing I can’t figure out how to make and it’s making me crazy!
christina.marsigliese
Hi Sharon, that's great! I think you'll love this recipe.
christina.marsigliese
Hi Laura, heavy cream and heavy whipping cream are the same.
Laura
Can tapioca starch be used instead of corn starch?
Thanks!
christina.marsigliese
Hi Laura, Tapioca starch has different setting properties than corn starch. Corn starch creates the best set and texture for pastry cream.