Pastry Cream Alternative (No Eggs)
This pastry cream alternative requires just two ingredients and is egg free. It’s incredibly quick and easy to make and tastes delicious! You can use this substitute pastry cream in most of the same ways you would use classic French pastry cream.
Prep Time5 minutes mins
Total Time5 minutes mins
Course: Dessert
Cuisine: American
Servings: 12 servings
Calories: 248kcal
Add the pudding mix and heavy cream to the bowl of an electric mixer fitted with a whisk attachment.
1 5.1 ounce box instant vanilla pudding mix, 3 cups heavy cream
Start the mixer on low until the powder and heavy cream combine. Raise the speed to medium-high and beat until light and fluffy, about 2-3 minutes.
If a thinner pastry cream is desired, gradually add milk until the consistency is where you need it to be.
whole milk
Use as desired.
Tips and Techniques
- Use whole milk to thin the pastry cream to the desired consistency.
- If using a smaller box of instant pudding mix, add the same amount of heavy cream as listed for milk on the package.
- Store leftover pastry cream in an airtight container in the refrigerator. Consume within a week.
** Nutritional information is an estimate and may vary. The amount of pastry cream will vary depending on how long it is whipped. One serving for nutritional purposes is 1/12 of the total volume.
Serving: 1serving | Calories: 248kcal | Carbohydrates: 13g | Protein: 2g | Fat: 22g | Saturated Fat: 14g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 5g | Cholesterol: 67mg | Sodium: 93mg | Potassium: 59mg | Fiber: 1g | Sugar: 11g | Vitamin A: 875IU | Vitamin C: 1mg | Calcium: 40mg | Iron: 1mg