Vanilla Pastry Cream

Vanilla pastry cream—crème pâtissière in French—is one of those classic recipes every baker should have in their back pocket. It’s also one of the first recipes I learned in culinary school because it’s used in so many beloved French desserts, like cream puffs and éclairs, fruit tarts, parfaits, and profiteroles. It also shows up in a few iconic American desserts—most famously, Boston cream pie, but also in banana cream pie and some versions of coconut cream pie.

This version is fairly traditional, made with egg yolks, milk, and cornstarch, but I like to add a splash of rum for a little extra depth. It’s optional, of course, but I love flavor it adds. For a lighter texture, you can fold in whipped cream to make diplomat cream, another French classic (whip 1 cup of heavy cream to yield about 2 cups whipped cream).

Or if you’re in the mood for something richer, my chocolate pastry cream starts with the same base, then gets a boost of melted bittersweet chocolate.

• Whole Milk: The creamy base of the pastry cream, providing richness and a smooth texture.
• Vanilla Extract Or Vanilla Bean Paste: Adds warm, aromatic flavor that enhances the sweetness of the cream.
• Sugar: Sweetens the pastry cream and helps create a silky consistency.
• Cornstarch: Acts as a thickening agent, giving the pastry cream its rich, custard-like texture.
• Egg Yolks: Contribute richness, color, and structure, creating a luscious, velvety custard.
• Butter: Adds a smooth, glossy finish and extra richness to the pastry cream.
• Rum (Optional): Adds a subtle depth of flavor and warmth, complementing the vanilla. You can also swap in another liquor—like Grand Marnier, Cognac, or even bourbon—depending on what you’re using the pastry cream for.
• Jump to the printable recipe for precise measurements

Step 1: Warm the milk and temper the eggs. In a medium saucepan over medium heat, warm the milk until it’s steaming—but don’t let it boil. Stir in the vanilla. In a separate bowl, whisk together the sugar, cornstarch, salt, and egg yolks until smooth and pale. Slowly whisk in about ½ cup of the hot milk to start tempering the eggs—that’s just a way of gently raising their temperature so they don’t scramble when you add them to the rest of the hot milk.

Step 2: Cook and thicken the custard. Pour the mixture into the saucepan, and cook over medium heat, whisking constantly, until thickened to a pudding-like consistency, 2 to 3 minutes. Continuous whisking ensures even cooking and keeps the mixture from getting lumpy.

Step 3: Finish and chill the pastry cream. Take the pan off the heat and whisk in the butter and rum (if you’re using it) until the mixture is smooth. Pour it into a bowl and press a piece of plastic wrap directly onto the surface—that helps prevent a skin from forming, which can cause lumps later on. Refrigerate until fully chilled, 2 to 3 hours. Before using, give it a quick whisk to bring back that silky, creamy texture.

Pro Tip: Short on time? You can speed up the chilling process by spreading the pastry cream in a wide, shallow dish or setting the bowl over an ice bath. Stir occasionally until it cools down—about 30 minutes—then transfer to the fridge.