Pastry cream, also known as crème pâtissière, is a rich, smooth custard used in many classic desserts, from éclairs and tarts to cream puffs and fruit-filled pastries. This secret recipe goes beyond the basics, offering a silky, luxurious texture and deep vanilla flavor that elevates any dessert to bakery-quality. Whether you’re a beginner or a seasoned baker, mastering this pastry cream will be a game-changer in your kitchen. Unlike store-bought or rushed versions, this method unlocks the full potential of eggs, milk, and sugar to deliver the creamiest, most flavorful filling you’ll ever taste.
Ingredients
- 2 cups whole milk (for extra richness)
- ½ cup granulated sugar
- 1 vanilla bean (or 2 tsp pure vanilla extract)
- 4 large egg yolks
- ¼ cup cornstarch
- 2 tbsp unsalted butter (cold, cut into small cubes)
- Pinch of salt
Instructions
- Infuse the milk: In a medium saucepan, add the whole milk and the scraped seeds of a vanilla bean along with the pod. Heat over medium heat until it just starts to simmer, but do not boil. Once heated, remove from the stove and let it sit for 10 minutes to allow the vanilla to infuse fully. If using vanilla extract instead of the bean, add it later with the butter.
- Whisk the yolks and dry ingredients: In a large mixing bowl, whisk together the egg yolks, sugar, cornstarch, and a pinch of salt until the mixture becomes pale and thick. This step is crucial to ensure a smooth and lump-free custard later on.
- Temper the eggs: Slowly pour a small amount of the warm milk mixture into the egg yolk mixture while whisking constantly. This step helps gradually raise the temperature of the eggs without cooking them. Continue adding the rest of the milk mixture in small batches, whisking well after each addition.
- Cook the cream: Pour the combined mixture back into the saucepan and cook over medium heat. Whisk continuously and vigorously to prevent curdling. The cream will begin to thicken after 2–3 minutes. Keep stirring until it reaches a pudding-like consistency. Remove from heat as soon as it starts to bubble gently.
- Add butter for richness: Once off the heat, immediately whisk in the cold butter until fully melted and incorporated. If you’re using vanilla extract instead of the bean, add it now. This final touch adds smoothness and an extra layer of flavor.
- Strain for perfection: To ensure your pastry cream is silky-smooth, strain it through a fine-mesh sieve into a clean bowl. This removes any cooked egg bits or lumps and makes a noticeable difference in texture.
- Cool properly: Cover the pastry cream with plastic wrap, pressing it directly onto the surface to prevent a skin from forming. Let it cool at room temperature for about 30 minutes, then transfer it to the refrigerator. Chill for at least 2 hours before using.
- Use and enjoy: Once chilled, the pastry cream is ready to use in your favorite desserts—whether filling éclairs, layering cakes, or topping fruit tarts. Give it a quick stir before using to restore its smoothness.