This Homemade Vanilla Pastry Cream is luxuriously rich, silky smooth, and deeply infused with real vanilla flavor. Made using a simple one-pot method without tempering the eggs, this classic French custard comes together easily and delivers bakery-quality results every time. Perfect as a filling, topping, or even served on its own, it’s a versatile staple every home baker should master.

Why You’ll Love This Recipe

Easy one-pot method
There’s no need to temper the egg yolks. Everything is combined in one saucepan, making it approachable and stress-free.

Make-ahead friendly
This pastry cream can be prepared up to two days in advance, making it ideal for planning desserts ahead of time.

Rich and creamy texture
The combination of egg yolks, milk, cream, and butter creates a thick, velvety custard with an indulgent mouthfeel.

Deep vanilla flavor
Whether you use a fresh vanilla bean or pure vanilla extract, the flavor is warm, aromatic, and beautifully balanced.

Versatile use
Use it as a filling for cakes, cupcakes, tarts, pastries, cream puffs, or serve it with fresh berries, pound cake, or layered desserts.

Perfect consistency
It sets thick and smooth once chilled, and you can fold in whipped cream to create a lighter filling if desired.

Ingredients

(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)

⅓ cup (65 g) granulated sugar
2 tablespoons (16 g) cornstarch
1 tablespoon (9 g) all-purpose flour
¾ cup (180 ml) 35% heavy whipping cream
¾ cup (180 ml) whole milk or 2% milk
4 large egg yolks
1 vanilla bean (or 1 teaspoon pure vanilla extract)
2 tablespoons (28 g) unsalted butter, cold and cubed

Directions

1. Combine dry ingredients
   In a small 1-quart saucepan, whisk together the granulated sugar, cornstarch, and flour until evenly blended and free of lumps.
2. Add cream gradually
   Slowly pour in the heavy whipping cream while whisking constantly to ensure the starch mixture dissolves smoothly. Once fully incorporated, whisk in the milk until smooth.
3. Incorporate egg yolks
   Add the egg yolks one at a time, whisking thoroughly after each addition to create a smooth, uniform mixture.
4. Prepare and add vanilla
   Split the vanilla bean lengthwise and scrape out the seeds using the back of a knife. Add both the seeds and the pod to the saucepan. If using vanilla extract instead, add it after cooking.
5. Cook gently
   Place the saucepan over medium-low heat. Whisk constantly for 7 to 10 minutes until the mixture thickens. Be patient. Once it begins to bubble gently, allow it to bubble for about 5 seconds while whisking, then immediately remove from heat. Do not walk away, as custard can scorch easily.
6. Strain (optional)
   For an extra silky texture, pass the hot custard through a fine mesh sieve into a clean bowl to remove any cooked egg bits. Remove the vanilla pod.
7. Finish with butter
   Add the cold cubed butter and whisk until fully melted and incorporated. If using vanilla extract, stir it in now.
8. Chill
   Press plastic wrap directly onto the surface of the custard to prevent a skin from forming. Refrigerate for at least 4 hours, or until completely chilled and set.

Servings and timing

Servings: Approximately 1½ cups (about 6 servings)

Preparation time: 10 minutes
Cooking time: 10 minutes
Chilling time: 4 hours
Total time: About 4 hours 20 minutes

Variations

Chocolate pastry cream
Stir in 60 g (2 ounces) finely chopped dark chocolate after removing the custard from heat. Whisk until smooth.

Citrus pastry cream
Add 1 teaspoon finely grated lemon or orange zest to the milk and cream before cooking.

Coffee pastry cream
Dissolve 1 teaspoon instant espresso powder into the cream before adding it to the saucepan.

Coconut pastry cream
Replace half of the milk with full-fat coconut milk and add ½ teaspoon coconut extract.

Lightened pastry cream
Fold in ½ cup softly whipped cream after the custard has fully chilled for a lighter, mousse-like texture.

Storage/Reheating

Refrigerator
Store pastry cream in an airtight container with plastic wrap pressed directly against the surface. It will keep for up to 4 days.

Freezing
Freezing is not recommended, as the high water content can cause separation and a grainy texture when thawed.

Reheating
Pastry cream is best used chilled. If slightly too firm, whisk it vigorously to loosen before using. Avoid reheating, as it may affect texture and stability.

FAQs

What is the difference between pastry cream and pudding?

Pastry cream is thickened with egg yolks and starch, giving it a richer texture and deeper flavor, while pudding typically relies mostly on cornstarch and may not contain egg yolks.

Why didn’t my pastry cream thicken?

It may not have reached the proper temperature. The mixture must come to a gentle boil for the starch to activate fully.

Why did my custard curdle?

Curdling happens if the heat is too high or if the mixture is not stirred constantly, causing the eggs to cook too quickly.

Can I use only milk instead of cream?

Using only milk will reduce richness and thickness. The cream adds fat that improves texture and stability.

Can I reduce the sugar?

Reducing sugar can affect both sweetness and texture, as sugar helps stabilize the eggs during cooking.

Can I make this dairy-free?

You may experiment with plant-based milk and cream alternatives, but the texture and flavor will differ from the original.

How do I know when it’s done cooking?

The custard will noticeably thicken and begin to bubble gently. After bubbling for about 5 seconds while whisking, it is ready.

Can I use vanilla bean paste instead of a bean?

Yes. Use 1 teaspoon of vanilla bean paste in place of the vanilla bean.

Why is my pastry cream lumpy?

Lumps may form if the starch wasn’t fully dissolved or if the custard wasn’t stirred constantly. Straining while warm can fix minor lumps.

How can I use leftover egg whites?

Egg whites can be refrigerated for a few days or frozen for later use in meringues, macarons, or angel food cake.

Conclusion

Homemade Vanilla Pastry Cream is a timeless dessert essential that delivers exceptional flavor and texture with minimal effort. Its smooth, thick consistency and rich vanilla aroma make it the perfect filling, topping, or standalone treat. Once you master this simple one-pot method, you’ll find endless ways to incorporate this classic crème pâtissière into your favorite desserts.

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