How to Make Pastry Cream (Video), and a Giveaway
Homemade pastry cream is so versatile! Every good baker should have a go-to recipe. Learn how to whip up this creamy, egg-y filling like a pro, with this easy video tutorial! (Gluten and dairy free.)
Good morning, friends! How was your holiday weekend? Ours was very busy, with birthday festivities, holiday celebrations, and lots of time with family. Plus I am still in the process of getting everything back in order, after the big kitchen paint project. I thought I would have been able to share lots of gorgeous pics with you by now, but it’s funny how these things always seem to take longer than we expect them to. Look for something from me by the end of this week though, for sure!
For today’s post I’m sharing a basic recipe that every good baker should have in her back pocket.
Pastry cream is a “building block recipe” that can be used in so many ways. As a filling for cakes, eclairs, layered into parfaits, or as a base for a cream pie, you will never run out of uses for this versatile item.
I think any time we hear about tempering eggs we tend to get a bit nervous, but this is truly so easy you could practically do it in your sleep. To prove just how do-able homemade pastry cream can be, I made you a little video! You can find it in the recipe card below.
Hopefully this shows how easy homemade pastry cream is to make. If you’ve never tasted it before, it’s sort of like a cross between creme brulee and vanilla pudding. I used to make huge hotel pans of it every week, back in my days in the professional kitchen, and we always used regular dairy milk. But now, in my home kitchen, it’s just small batches, and lately I’ve really been loving coconut milk pastry cream, for a dairy-free option. And it’s also naturally gluten-free, so this is a really great thing if you or someone you love has food allergies or sensitivities.
Some tools/ingredients you may need for this recipe:
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Homemade Pastry Cream
Ingredients
- 6 egg yolks
- 1/2 cup (100 g) granulated sugar
- 1/4 cup (32 g) cornstarch
- 1/2 teaspoon (0.5 teaspoon) kosher salt
- 1 1/2 cups (366 ml) milk, (dairy, nut, soy, or coconut milk)
- 1 teaspoon vanilla extract
Instructions
- Place the yolks, sugar, cornstarch, and salt in a medium bowl and whisk to combine.
- Heat the milk in a small pot until small bubbles form around the edge, and wisps of steam are rising from the surface.
- Add the hot milk to the egg mixture, a little at a time, whisking to combine.
- When all the milk has been added, transfer the mixture back to the pot and place over medium-low heat. Cook the pastry cream, whisking, until thickened.
- Stir in the vanilla, and pour the pastry cream through a fine mesh strainer, into a heat-safe bowl.
- Use the back of a ladle to press the mixture through the sieve.
- Press a layer of plastic wrap directly onto the surface, and refrigerate.
Wow Allie! This recipe is amazing!!! I was just telling my son that I was going to make him some vanilla pudding. I will do some substitutions for his allergies like substitute arrowroot for cornstarch and Lakanto for sugar. I can wait to see the results! I may even add some fresh vanilla bean!! You are always inspiring me!!!
Fresh vanilla bean is such a great idea! I hope your son enjoys. Now I’m off to look up what Lakanto is, lol! Thanks for the tip, btw 😉
Love the video! I always put any pudding or pastry cream through the sieve. It makes such a difference in texture. I’ve never tried it with coconut milk. What a great idea!
Thank you Lindsey! Lately I’ve been loving it with that subtly sweet coconut flavor 😉
Great video! Pastry cream has always been a problem for me. As for the Tieks, I can’t help it-I love the Ballerina Pink, although I think I would get more use out of the Chestnut.
Ballerina Pink sounds lovely! And versatile to boot. But then Chestnut would be too! Thanks Samantha!
I do love pastry cream. I haven’t made any in ages! As for the Tieks… I’m torn between silver lake and metallic pewter!
Thank you so much! I love metallics too and both those colors sound gorgeous!
As much as I love all the fun colors, I’d pick the Greystone. I’d wear them the most and they are so cute!
They are totally cute! Thanks so much for entering Jessica!
Lilac!
Great choice Priscilla! Thanks for entering!
That Pastry Cream is BEAUTIFUL – I need Cream Puffs of something else right now to devour it with!! And ooh those Tieks colors…. geeze, the Fushia & Nude Lace both were calling out to me!
Thanks so much Rachel! Those colors sound gorgeous!
I like the Lilac colored Tieks, very cute.
This is one gorgeous-looking pastry cream! I could eat it the whole jar with a spoon right now. 🙂
Lol thanks Nicole! Hope you’re having a good week, my friend!
You make the pastry cream baking look so easy! Thanks, and my waistline thanks you too–ha ha.
It really is easy! I’m so happy you like it Diane- I hope you get a chance to give it a try 🙂
Nice video Allie and the pastry cream looks delicious.
Thanks so much Chineka! Hope you’re having a nice week dear 🙂
Allie I LOVE this video! I have always been so intimidated by pastry, even the fillings, but you make it so easy to follow and not at all intimidating. I always love your videos!
Those Teiks are ADORABLE. I have been on the hunt for gold flats for months now so I would definitely go for those rose gold beauties!
Thank you so much Nora and I’m so sorry for the late reply! Rose gold sounds absolutely gorgeous!
I’ve actually never made pastry cream, but I totally want to make some now! So glad to know I can use soy or coconut milk, too. As for Tieks, I’ve been obsessing over the cobalt blue color…I keep hearing wonderful things about Tieks, but haven’t taken the plunge myself yet!
Cobalt blue sounds amazing! Thanks so much for entering the giveaway! And I’m so happy you like the recipe too 😉
I love the clover green tieks!
Great choice Kimberly! Good luck and thanks for entering 😉
I love this post, Allie! So delicious and I love making pastry cream in my patisserie classes at college! Many people are extremely scared of making it but it’s so easy to cook! 😀 Definitely going to try your wonderful recipe! 😀 x
Aw thank you Jess! I know it sounds intimidating but it’s really so simple, right?
I love the vegan ones in Greystone!
Love that! Thanks for entering! <3