Easy Pastry Cream Recipe

Pastry cream is one of those dreamy, silky-smooth fillings that instantly makes any dessert feel fancy—without being fussy.

From eclairs and fruit tarts to cream puffs and layer cakes, this easy pastry cream recipe is the kind of kitchen staple you’ll want to keep on repeat.

It’s rich, creamy, and comes together with just a handful of simple ingredients you probably already have on hand.

Let’s break it down and make this bakery-style goodness right at home—no pastry degree required.

Ingredients:

• 2 cups (480 ml) whole milk
• 1 vanilla bean (or 1 tbsp vanilla bean paste or 2 tsp vanilla extract)
• 6 large egg yolks (room temperature)
• 2/3 cup (135 g) granulated sugar
• 1/4 cup (37 g) cornstarch
• Optional: butter (1-2 tablespoons for extra richness at the end)

Instructions:

• In a medium, heavy-bottomed saucepan, pour in the milk.
• If using a vanilla bean, slice it open lengthwise and scrape out the seeds. Add both the seeds and the pod to the milk.
• Set the pan over medium heat and bring the milk to a simmer. Do not let it boil over.
• Once simmering, remove the pan from heat and let it sit for 15 minutes to infuse the vanilla flavor.
• Note: If you’re using vanilla bean paste or extract instead, you can skip the 15-minute wait.
• In a mixing bowl, separate 6 egg yolks into a large bowl. Save the egg whites for another recipe like meringue!
• Add the sugar to the yolks and whisk until the mixture turns pale yellow and slightly thickened.
• Add 1/4 cup of cornstarch to the yolk mixture.
• Whisk until completely smooth with no lumps.
• Remove the vanilla pod from the warm milk.
• Slowly drizzle about 1/4 cup of the hot milk into the egg mixture while whisking constantly. This step is called tempering and helps prevent the eggs from scrambling.
• Gradually whisk in the rest of the milk.
• Pour the mixture back into the saucepan through a fine-mesh strainer to remove any bits of pod or lumps.
• Set the pan over medium heat and whisk continuously. Make sure to get the edges of the pan to prevent scorching.
• Cook until the mixture thickens to a pudding-like consistency. This can take about 2–5 minutes depending on your stove.
• For extra richness and shine, stir in 1 to 2 tablespoons of unsalted butter once it’s off the heat.
• Transfer the pastry cream to a bowl.
• Cover the surface directly with plastic wrap (to prevent a skin from forming).
• Chill for at least 2 hours before using.

Tips:

• Use a heavy-bottomed pan to avoid scorching.
• Want to switch up the flavor? Try infusing citrus zest, coffee, or even passion fruit puree after cooking.
• Keeps in the fridge for up to 3 days.