Go Back
+ servings
Vanilla Pastry Cream in a glass jar with a spoon.
Print Recipe
5 from 1 vote

Vanilla Pastry Cream (Crème Pâtissière)

Authentic Vanilla Pastry Cream, known in French as Crème Pâtissière, is a delicious, classic custard dessert component. It's easy to make and can be used in an endless amount of ways.
Prep Time10 minutes
Cook Time5 minutes
Chill Time1 hour
Total Time1 hour 15 minutes
Course: Dessert
Cuisine: French
Servings: 1.5 cups
Calories: 558kcal

Ingredients

Instructions

  • Fill a large bowl halfway with ice and cold water. Be sure the bowl is big enough to fit the bowl your finished pastry cream will be in. Set aside.
  • Whisk together the egg yolks, cornstarch, and 1/2 cup of the milk in a medium bowl and set aside.
    2 egg yolks, 3 tablespoons cornstarch, 1 1/2 cups whole milk
  • Combine the remaining 1 cup of milk, sugar and vanilla extract in a saucepan over medium heat. Bring to a simmer, stirring frequently.
    1 1/2 cups whole milk, 1/4 cup granulated sugar, 1 teaspoon vanilla extract
  • Temper the egg mixture by drizzling a very small amount of the hot milk into the egg mixture while whisking. Very gradually add the remaining milk mixture until all of the milk is whisked into the eggs.
  • Pour the mixture back into the saucepan and place back on the heat whisking constantly.
  • As the mixture begins to thicken, whisk more vigorously. If you start to get lumps, remove the pot from the heat and whisk to break them up.
  • Bring the mixture to a “boil.” You should have bubbles that rise and pop in the center of the mixture as you are whisking.
  • Remove the pot from the heat and taste a small amount. If it has a starchy taste or feel to it, return it to the heat for a few more seconds. The final cream should be thick, smooth and taste like vanilla.
  • Whisk in the butter until melted and well blended.
    2 tablespoons unsalted butter
  • Strain the pastry cream through a fine sieve into a clean bowl. This will remove any small pieces of cooked egg that may have formed. Place the bowl into the ice bath.
  • Allow to cool about 5 minutes, then cover with plastic wrap. When wrapping pastry cream, the plastic wrap should touch the top of the cream to prevent a skin from forming.
  • Chill in the refrigerator. Once chilled, the pastry cream should set.
  • Chilled pastry cream can now be used as desired. If your pastry cream has chilled to the point of coagulation (thick like a jello), allow it to sit at room temperature for about 30 minutes before using.

Notes

Tips and Techniques

  • When tempering the eggs, be sure to add the hot milk very gradually. If added too quickly, you may end up with cooked bits of egg in your pastry cream.
  • Be sure to allow the mixture to come to a boil, where bubbles are rising and popping in the center of the cream while you whisk, or it may not fully thicken and set as it should.
  • Store pastry cream in the refrigerator for up to 5-7 days. Pastry cream and desserts with pastry cream should not be allowed to sit out at room temperature for longer than 4 hours. 
 
** Nutritional information is as estimate and may vary. Nutritional facts are for the entire recipe.

Nutrition

Serving: 1serving | Calories: 558kcal | Carbohydrates: 61g | Protein: 12g | Fat: 29g | Saturated Fat: 16g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 9g | Trans Fat: 1g | Cholesterol: 325mg | Sodium: 121mg | Potassium: 358mg | Fiber: 1g | Sugar: 46g | Vitamin A: 1208IU | Calcium: 312mg | Iron: 1mg