Today I am going to teach you how to make a perfect pastry cream. It´s so easy to make (all you need is just a little of patience!), incredibly creamy and so versatile.

I think pastry cream is one of the basic recipes for those who love to make and eat desserts.

The pastry cream is often used in bakeries or restaurants. It can be used as a filling for cakes, pies, donuts or cupcakes, as a dessert pudding or as the pudding layer in trifles/parfaits.

I am going to give you an important tip: make sure you have all of your ingredients and equipment on hand before you begin; once the eggs begin to cook, they can’t wait for you to find everything you need!

In this recipe, I used whipped cream and unsalted butter. The inclusion of these two ingredients results in an incredibly creamy texture. If you wish, you can replace the teaspoon of vanilla extract for the vanilla bean, adding it after the pastry cream is removed from heat. If you are vegan you can replace the milk with coconut, almond or rice milk. In this case, you don´t need to add whipped cream.

Sometimes I like to use condensed milk (it´s so yummy!!). But at this time I prefer not to do it. I wanted to share with you my way to make a simple pastry or custard cream.

This recipe is so versatile that you can replace sugar with stevia or erythritol (it gets even healthier).

This is a pastry classic that everyone must know how to do it. This custard cream or vanilla custard cream recipe is unbelievably quick and easy to make.

Print Recipe
 Pastry Cream (Vanilla Custard Cream)
This is a pastry classic that everyone must know how to do it. This custard cream or vanilla custard cream recipe is unbelievably quick and easy to make. you can use it as a cake filling, on pies, donuts or cupcakes, and so much more...
Course Dessert
Cook Time 25 min
Servings
Ingredients
  • 6 eggs
  • 1 l milk
  • 150 g sugar
  • 4 tbsp cornstarch
  • 200 ml whipped cream
  • 1 tbsp Unsalted Butter
  • 1/3 tsp Salt
  • 1 tbsp Vanilla Extract or vanilla bean
Course Dessert
Cook Time 25 min
Servings
Ingredients
  • 6 eggs
  • 1 l milk
  • 150 g sugar
  • 4 tbsp cornstarch
  • 200 ml whipped cream
  • 1 tbsp Unsalted Butter
  • 1/3 tsp Salt
  • 1 tbsp Vanilla Extract or vanilla bean
Instructions
  1. Beat eggs with sugar in medium bowl or glass measure. Gradually stir in milk until blended.
  2. Mix cornstarch, sour cream, and salt in a large heavy saucepan. Gradually stir in a small amount of milk mixture, making a smooth paste. Gradually stir in remaining milk mixture until blended.
  3. Cook over medium-low heat, stirring constantly, until mixture thickens and comes to a boil, 20 to 25 minutes. Stir 1 minute. Remove from heat immediately.
Recipe Notes

Cool quickly: Set pan in larger pan of ice water. Stir occasionally and gently for a few minutes to hasten to cool. STIR IN vanilla. Press a piece of plastic wrap onto surface of pastry cream to prevent a "skin" from forming. Refrigerate until thoroughly chilled, at least 1 hour.

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