Baking & Pastry > Custards & Creams (Stovetop) > Pastry Cream (Crème Pâtissière) > Basic Pastry Cream Recipe

Classic Pastry Cream (Crème Pâtissière)

Learn how to make a smooth, rich, and versatile pastry cream, perfect for filling tarts, éclairs, and more. This classic recipe provides a solid foundation for countless desserts.

Prep Time
15 minutes
Cook Time
10 minutes
Servings
About 2 cups
Ingredients
  • 2 cups Whole Milk
  • 1/2 cup Heavy Cream
  • 1 Vanilla Bean
  • 1/2 cup Granulated Sugar
  • 4 Egg Yolks
  • 1/4 cup Cornstarch
  • 2 tablespoons Unsalted Butter

Infuse the Milk

In a medium saucepan, combine the milk, heavy cream, and vanilla bean (split lengthwise and seeds scraped). Heat over medium heat until just simmering. Remove from heat, cover, and let steep for 30 minutes to infuse the flavor.

Prepare the Egg Yolk Mixture

In a medium bowl, whisk together the granulated sugar and egg yolks until pale and slightly thickened. Whisk in the cornstarch until fully incorporated and no lumps remain. This is a crucial step to prevent a grainy texture.

Temper the Egg Yolks

Slowly pour about 1/2 cup of the warm milk mixture into the egg yolk mixture while whisking constantly. This process is called tempering and prevents the eggs from scrambling. Continue to whisk until the mixture is smooth.

Cook the Pastry Cream

Pour the tempered egg yolk mixture back into the saucepan with the remaining milk mixture. Cook over medium heat, whisking constantly, until the mixture thickens and comes to a boil. Continue to cook, whisking vigorously, for 1-2 minutes to ensure the cornstarch is fully cooked and the cream is thickened. You should see large bubbles forming.

Finish and Chill

Remove from heat and whisk in the butter until melted and fully incorporated. Strain the pastry cream through a fine-mesh sieve into a clean bowl to remove any lumps or cooked egg particles. This will ensure a smooth and silky texture.

Cover the surface of the pastry cream with plastic wrap, pressing it directly onto the surface to prevent a skin from forming. Chill in the refrigerator for at least 2 hours, or preferably overnight, before using.

← Classic Lemon Curd Coffee Pastry Cream (Crème Pâtissière au Café) →

FAQ

  • Why is my pastry cream lumpy?

    Lumps can form if the egg yolks scramble or the cornstarch isn't fully incorporated. Be sure to temper the egg yolks slowly and whisk constantly while cooking. Straining the cream at the end will also help remove any lumps.
  • Can I make pastry cream ahead of time?

    Yes, pastry cream can be made up to 3 days in advance. Store it in an airtight container in the refrigerator.
  • Can I use a different flavor extract instead of vanilla?

    Absolutely! Feel free to experiment with other extracts like almond, lemon, or even coffee extract to customize the flavor of your pastry cream.