Homemade Pastry Cream
Prep Time
20 mins
Cook Time
10 mins
Chill Time
2 hrs
Total Time
30 mins

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! (Gluten and dairy free.)

Course: Dessert
Cuisine: French
Keyword: creme patissiere, filling, pastry cream
Servings: 10 (a little over 1 1/2 cups total)
Calories: 109 kcal
  1. Place the yolks, sugar, cornstarch, and salt in a medium bowl and whisk to combine.
  2. Heat the milk in a small pot until small bubbles form around the edge, and wisps of steam are rising from the surface.
  3. Add the hot milk to the egg mixture, a little at a time, whisking to combine.  

  4. 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.

  5. Stir in the vanilla, and pour the pastry cream through a fine mesh strainer, into a heat-safe bowl.  

  6. Use the back of a ladle to press the mixture through the sieve.  

  7. Press a layer of plastic wrap directly onto the surface, and refrigerate.

Recipe Video

Nutrition Facts
Homemade Pastry Cream
Amount Per Serving
Calories 109 Calories from Fat 36
% Daily Value*
Total Fat 4g 6%
Saturated Fat 1g 5%
Cholesterol 120mg 40%
Sodium 137mg 6%
Potassium 60mg 2%
Total Carbohydrates 15g 5%
Sugars 11g
Protein 2g 4%
Vitamin A 4.3%
Calcium 5.5%
Iron 1.6%
* Percent Daily Values are based on a 2000 calorie diet.