Homemade Vanilla Pastry Cream (Crème Pâtissière)

Updated: Dec 30, 2025 by christina.marsigliese · 59 Comments

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. If you love chocolate, check out my Easy Chocolate Pastry Cream too!

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.
Flour - this is my trick. I like to use a blend of corn starch and flour because I like the opacity that flour gives. It makes it look and feel more creamy.
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 - you only need the yolks to make pastry cream. Reserve the whites for another use (you can freeze them too!). Egg yolks will create a creamy texture and the perfect set that is more dense.
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 1-quart stainless steel saucepan (I really like this one for making caramel and custards) 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.
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.
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 degrees 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.
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 custard. 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

What type of milk is best for pastry cream?

You can use whole milk or 2% milk. I wouldn't recommend skim milk as it will affect the final texture.

What is a substitute for whipping cream?

There isn't a good substitution for whipping cream in this recipe since we need the 35% milk fat that it brings.

What causes curdling in a custard?

Custard will curdle if it is over-cooked or cooked too quickly because the egg proteins will coagulate and the water will squeeze out from between them as they cross-link. Reducing the sugar and the fat will also increase your chances of curdling because sugar and fat protect egg proteins from coagulating.

What causes custard not to set?

The pastry cream will not set if you change the proportions such as reducing the sugar, using less corn starch or less yolks. It may also not set if you undercook or overcook it. Corn starch is activated once the mixture comes to a bubble, so it's important to look for that cue. If you overcook the starch, then it will breakdown and no longer function.

Can vanilla custard be frozen?

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.

How can I find vanilla beans?

You can find vanilla beans in most supermarkets or gourmet food shops. I purchase these ones online.

vanilla pastry cream in a bowl with spoon

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. If you choose to freeze it in a resealable freezer bag, it won't have the same consistency once thawed 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 Cake

Looking for more simple chocolate cake recipes? Try these:

More chocolate!

Here are more recipes that use chocolate:

Video

Easy Vanilla Pastry Cream (Crème Pâtissière)

Christina Marsigliese

This is the BEST and easiest vanilla bean pastry cream! You make it in one pot and there's no need to temper the egg yolks. It's thick, rich and luscious. Use this fill cakes, cupcakes and pastries or serve it alongside pie with some fresh berries. It makes a fabulous dessert on its own with some crushed biscuits or meringue with fresh fruit.

4.95 from 20 votes

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Servings 1.5 cups

Ingredients

⅓ cup 65g granulated sugar
2 tablespoon 16g corn starch
1 tablespoon 9g all-purpose flour
¾ cup 180ml 35% heavy whipping cream
¾ cup 180ml whole milk or 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 stainless steel 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. Remove the scraped vanilla bean.
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.