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Silky Pastry Cream (Crème Pâtissière) Recipe

Learn how to make homemade Pastry Cream, known in France as crème pâtissière. This rich, velvety custard is infused with vanilla and thickened with cornstarch for a smooth, glossy texture. Because it uses cornstarch instead of flour, it can be made gluten-free and works beautifully as a filling for pies, tarts, éclairs, layered cakes, trifles and parfaits—or simply enjoyed by the spoonful.

Pastry cream piped into a glass with strawberry on top.

I learned this homemade pastry cream recipe years ago in cooking school and have used it constantly since. The technique is straightforward: hot milk is tempered into a mixture of egg yolks, sugar and cornstarch, then the combined mixture is returned to the pan and cooked until thick and glossy. For the silkiest finish, strain the cream through a fine-mesh sieve, then stir in vanilla and a touch of butter for richness.

Bowl of creme patissiere with a whisk.

Why you’ll love this recipe

  • Velvety vanilla flavor and a smooth, glossy finish that elevates any dessert.
  • Quick to prepare—about 15 minutes active time using simple pantry ingredients.
  • Versatile: ideal for pies, tarts, éclairs, cupcakes, trifles and parfaits.
  • Thickened with cornstarch, so it’s an easy gluten-free option.

Recipe ingredients

This French pastry cream uses a short list of everyday ingredients. Use whole milk for the fullest flavor; substitute full-fat canned coconut milk to make a dairy-free version.

Pastry cream recipe ingredients.
  • Milk – 2 cups whole milk for richness (or full-fat canned coconut milk for dairy-free).
  • Egg yolks – 4 large yolks create the custard base; use leftover whites in other recipes.
  • Sugar – 1/3 cup to sweeten the custard without overpowering the vanilla.
  • Cornstarch – 4 tablespoons for a firm filling; reduce to 3 tablespoons for a looser, pudding-like consistency. If substituting with flour, use twice the amount by volume.
  • Vanilla – seeds from 1/2 vanilla bean or 1 teaspoon vanilla bean paste for flecks; 1 teaspoon vanilla extract works well too.
  • Butter – 2 tablespoons unsalted butter stirred in at the end for added silkiness; use vegan butter for a dairy-free option.

How to make pastry cream

This pastry cream comes together quickly and reliably when you follow a few simple steps. The key is to temper the eggs so they don’t scramble, then cook the mixture while whisking constantly until it boils and thickens.

Pro tip: For the smoothest texture, strain the cooked cream through a fine-mesh sieve into a bowl set over an ice bath to cool rapidly before refrigerating.

Whisked egg yolks and sugar for pastry cream.
Whisk egg yolks and sugar until combined.
Egg yolk-sugar mixture with cornstarch for pastry cream.
Whisk in the cornstarch and a pinch of salt until smooth.
Milk pouring slowly into pastry cream.
Heat milk until it bubbles at the edges but does not boil. Temper the eggs by whisking in about a third of the hot milk slowly.
Milk whisked into pastry cream to temper eggs.
Continue adding the remaining milk while whisking constantly.
Pastry cream mixture before cooking.
Return the mixture to the saucepan and cook over medium heat, whisking until it thickens and comes to a boil.
Cooked pastry cream before butter and vanilla added.
After boiling and thickening, remove from heat and whisk in vanilla and butter.
Finished pastry cream in sauce pan.
Strain the cream through a fine-mesh sieve to remove any lumps for an ultra-smooth result.
Strained pastry cream in ice bath.
Place the bowl over an ice bath to cool quickly, then cover the surface with buttered parchment to prevent a skin.

Recipe FAQs

Can I make this pastry cream ahead of time?

Yes. It’s best made up to a day in advance so it has time to chill and set. Stored in the refrigerator, it’s ready to use for cakes, pies and other desserts.

How do you thicken French pastry cream?

Cornstarch or flour can thicken pastry cream. Cornstarch yields a lighter, glossier custard; flour produces a denser, more opaque texture. If you use flour as a substitute, you’ll need twice the amount by volume compared to cornstarch.

Can this recipe be made dairy-free?

Yes. Replace whole milk with full-fat canned coconut milk and use a vegan butter or omit the butter for a dairy-free version.

How long does vanilla pastry cream keep in the refrigerator?

Store in the refrigerator for up to 5 days. Freezing is not recommended because it can change the texture.

Homemade pastry cream in a mixing bowl with a whisk.

Serving suggestions

This pastry cream is delicious on its own, but it also makes exceptional fillings and layers. Ideas for serving:

  • Fill a prebaked pie crust—try a flaky pastry or graham cracker crust—and top with fresh fruit for a luscious cream pie.
  • Use as a filling for layer cakes, cupcakes or sandwich cookies.
  • Pipe into éclairs or cream puffs for a classic French treat.
  • Layer with fresh fruit and whipped cream in trifles or parfaits.

Recipe notes

  • Pro tip: Strain the cooked cream through a fine-mesh sieve into a bowl set over an ice bath to cool it quickly and remove any tiny lumps.
  • Avoid letting the milk boil vigorously; scalding can impart an off flavor.
  • Four tablespoons of cornstarch yields a firmer crème pâtissière suitable for fillings. Reduce to three tablespoons for a softer, pudding-like consistency.
  • If stored in the refrigerator, the pastry cream will firm up. Whisk it briefly to loosen the texture before using.

Homemade Pastry Cream Recipe

This homemade crème pâtissière is a rich vanilla custard used widely as a filling for pies, tarts, éclairs, cakes and more. It’s elegant, versatile and easy to make.

Servings

6 servings

Times

Prep Time: 5 mins · Cook Time: 10 mins · Chilling Time: 1 hr · Total Time: 1 hr 15 mins

Ingredients

  • 2 cups whole milk (or full-fat canned coconut milk for dairy-free)
  • 1/3 cup granulated sugar
  • 4 large egg yolks
  • 4 tablespoons cornstarch (reduce to 3 tbsp for a looser texture)
  • 1/2 vanilla bean, seeds scraped (or 1 tsp vanilla bean paste or vanilla extract)
  • 2 tablespoons unsalted butter (omit or use vegan butter for dairy-free)

Instructions

  1. Fill a large bowl with ice and enough cold water to come halfway up the sides. Set a medium bowl inside the ice bath with a fine-mesh strainer and a piece of buttered parchment or wax paper nearby.
  2. In a medium bowl, whisk together the sugar and egg yolks until smooth. Whisk in the cornstarch and a pinch of salt until fully incorporated.
  3. Heat the milk in a medium saucepan over medium-low heat until it is hot and steaming and bubbles begin to form around the edges (do not let it boil). Slowly stream about one-third of the hot milk into the egg mixture while whisking constantly to temper the eggs. Add the remaining milk in a steady stream while continuing to whisk.
  4. Return the mixture to the saucepan and cook over medium heat, whisking constantly to prevent lumps, until the mixture comes to a boil. Continue whisking and cook for one additional minute until thick and glossy.
  5. Remove from heat and whisk in the vanilla (seeds or extract) and softened butter until smooth.
  6. Pour the hot pastry cream through the fine-mesh strainer into the bowl over the ice bath, using a rubber spatula to gently press it through. Cover the surface with the buttered parchment to prevent a skin from forming. Allow to cool briefly, then refrigerate for at least 1 hour before using. It will keep in the refrigerator for up to 5 days.

Notes

  • 4 tablespoons cornstarch yields a firm filling; 3 tablespoons produces a softer, more pudding-like custard.
  • When substituting flour for cornstarch, use twice the volume of flour as cornstarch.
  • If chilled for a while and it firms up, whisk the cream until smooth before assembling your dessert.

Nutrition (per serving, approximate)

Calories: 183 · Carbohydrates: 20 g · Protein: 5 g · Fat: 9 g · Saturated Fat: 5 g · Cholesterol: 142 mg · Sodium: 37 mg

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