Vanilla Pastry Cream

A rich, silky vanilla pastry cream (crème pâtissière) made with milk, cream, eggs, and real vanilla. Perfect for filling cakes, pastries, tarts, and cream puffs.

Course Dessert

Cuisine French

Keyword cake filling, crème pâtissière, custard filling, French dessert cream, homemade custard, pastry cream, pastry filling, tart filling, vanilla pastry cream

Prep Time 10

Cook Time 10

Chill Time 4

Total Time 4 20

Servings

Calories 225kcal

Author angela@mealstreetkitchen

Equipment

Medium saucepan
Mixing Bowls
Whisk
rubber spatula
Measuring cups and spoons
Fine mesh strainer (optional, for extra smooth texture)
Shallow dish or pan

Ingredients

1 ½ cups whole milk
½ cup heavy cream
½ cup granulated sugar
2 egg yolks
2 whole eggs
2 tablespoons cornstarch
1 pinch salt
½ tablespoon pure vanilla extract
2 tablespoons butter

Instructions

In a saucepan, combine the milk, heavy cream, and sugar. Heat over medium heat until just about to boil, then remove from heat.
In a separate bowl, whisk together the eggs and egg yolks. Add the cornstarch and salt, whisking until smooth and fully combined.
Slowly pour about half of the hot milk mixture into the egg mixture, whisking constantly to temper the eggs.
Pour the tempered mixture back into the saucepan with the remaining milk mixture.
Cook over medium heat, whisking constantly, until the mixture comes to a boil and thickens (about 2 minutes).
Continue cooking and whisking for another 2 minutes until it reaches a thick, pudding-like consistency.
Remove from heat and whisk in the vanilla extract and butter until smooth.
Pour the pastry cream into a shallow dish and press plastic wrap directly onto the surface to prevent a skin from forming.
Chill completely for at least 4 hours or overnight before using.

Notes

Tempering the eggs slowly is key to preventing scrambling.
For an ultra-smooth pastry cream, strain it before chilling.
If the cream becomes lumpy, whisk vigorously or blend briefly with an immersion blender.
Can be stored in the refrigerator for up to 3 days. Do not freeze.
For stronger vanilla flavor, use vanilla bean paste or scrape a vanilla bean into the milk while heating.

Nutrition