Pastry cream is a pudding-like, super-rich type of custard. It’s made with eggs, sugar, and hot milk - and it’s so good in donuts!
It takes a little time to get right, but once you get the hang of it, you’ll want to make it all the time!
Creme Patissiere (Pastry Cream)
With the pretty vanilla flecks and a wonderfully silky texture, I could eat a whole bowl of this pastry cream myself!
And it makes the best cake or pie filling because it’s sweet, creamy, and indulgently rich.
Of course, it’s extra tasty in a cream puff or chocolate eclair. So if you want to know how to make choux pastry, I’ve got you covered there too!
Ingredients
- Milk
- Egg Yolks
- Flour
- Sugar
- Butter
- Vanilla Paste
How to Make the Best Pastry Cream
- Warm the milk with the vanilla to a very low simmer. It should not boil.
- Whisk together flour, sugar, and egg yolks to a smooth paste.
- Very carefully add a small amount of hot milk to your sugar paste, whisking constantly - don’t let the hot milk stand over the paste or the eggs will cook.
- Gradually add more and more of the milk, whisking constantly until about half of the milk is incorporated and the egg mixture is hot.
- Add the now hot egg mixture into the pot with the hot milk, keep whisking!
- Take the pot back to the heat and cook over a low heat, whisking constantly. Don’t let the mixture sit or it will cook from underneath and you’ll get a lumpy, eggy mess. (If you prefer, you can use a double-boiler* to help control the heat)
- You’ll see the mixture start to thicken, keep whisking to ensure a smooth cream.
- When the pastry cream has thickened to a custard-like texture, remove from heat and whisk in the butter.
- Run through a strainer to catch any little lumps, using a spatula to get everything out of the pot/bowl.
- Place cling film directly on top of pastry cream, covering the whole surface to avoid forming a skin.
- Allow to cool slightly at room temperature before putting in the fridge.
Frequently Asked Questions
What’s the Difference Between Pastry Cream and Custard?
The main difference between pastry cream and custard is how they’re used. Custard is a mixture thickened with eggs, which can include fruit curds, creme anglaise, and quiche.
Pastry cream is actually a type of custard, and it’s primarily used as a filling. It’s similar to creme anglaise, but pastry cream is much thicker. Creme anglaise is more of a sauce that’s pourable even when cooled.
Can I Use Cornstarch to Make It Gluten-Free?
Absolutely! Use about 1/3 the amount (20 grams) and use it in the same way you use flour in the recipe.
How to Make Dairy Free Pastry Cream?
One of the key ingredients for pastry cream is the eggs. They thicken the mixture and make it nice and rich.
So while you can’t make this vegan, you can make it dairy-free.
Use whatever milk alternative you prefer and vegan butter. Easy peasy.
Pastry Cream Recipe
Ingredients:
- 490 grams of Milk
- 8 whole Egg Yolks
- 60 grams of Flour
- 60 grams of Sugar
- 60 grams of Butter
- 1/2 teaspoon of Vanilla Paste or 1 pod (use extract if you can’t find paste or pods)
Method:
- Warm the milk with the vanilla to a very low simmer. It should not boil.
- Whisk together flour, sugar, and egg yolks to a smooth paste.
- Very carefully add a small amount of hot milk to your sugar paste, whisking constantly - don’t let the hot milk stand over the paste or the eggs will cook.
- Gradually add more and more of the milk, whisking constantly until about half of the milk is incorporated and the egg mixture is hot.
- Add the now hot egg mixture into the pot with the hot milk, keep whisking!
- Take the pot back to the heat and cook over a low heat, whisking constantly. Don’t let the mixture sit or it will cook from underneath and you’ll get a lumpy, eggy mess. (If you prefer, you can use a double-boiler to help control the heat)
- You’ll see the mixture start to thicken, keep whisking to ensure a smooth cream.
- When the pastry cream has thickened to a custard-like texture, remove from heat and whisk in the butter.
- Run through a strainer to catch any little lumps, using a spatula to get everything out of the pot/bowl.
- Place cling film directly on top of pastry cream, covering the whole surface to avoid forming a skin.
- Allow to cool slightly at room temperature before putting in the fridge.
- You’re done!
What is a double-boiler?
A double boiler is a two-pot system used to gently heat ingredients. They’re bought together and fit perfectly one on top of the other.
For a DIY method, place a pot with about 2 inches of water on medium heat until it starts to simmer. Place a wide, heatproof bowl on the rim - it needs to cover the opening and not touch the water below. Add the ingredients and cook slowly over the steam, mixing constantly.