Easy Vanilla Pastry Cream
Our easy vanilla pastry cream is gluten-free, delicious and can be used in oh-so-many ways! We love filling a pie crust or using it on flaky delicious gluten-free puff pastry as a breakfast treat or dessert.
Pastry Cream — or Creme Patisserie — gets it’s richness from the use of multiple egg yolks. Our recipe here replaces some of those with a whole egg so that the texture is not quite as thick but it’s every bit as rich and creamy (and you can opt to add the yolks instead based on your recipe).
We were inspired by the gluten-free puff pastry from GlutenFreeOnAShoestring and decided to add this pastry cream for the finishing touches to voulevants (pastry case), breakfast pastries and more! It’s delicious just eaten alone. You can also use it to fill eclairs and cream puffs.
We highly recommend using a quality vanilla paste – it’s the closest to a true vanilla bean taste. Also make sure your eggs are fresh and of good quality (we like organic & pasture-raised for taste and humane reasons).
Be patient as you are waiting for your cream to thicken … it will take a few minutes and then will magically come together. Also, if you are making this for the first time, you may want an extra set of hands for pouring in the hot milk so as not to curdle the eggs.
You will feel like a true chef making this delicious French treat! Drop us a line and let us know how you like your pastry cream!
Fine more recipes like our easy vanilla pastry cream click here!
Easy Vanilla Pastry Cream
Ingredients
- 2 cups milk or dairy-free milk we used So Delicious unsweetened coconut milk
- 1/2 cup castor sugar or up to 2/3 cup depending on your sweet tooth
- 3 large egg yolks
- 1 large egg or, 3 additional egg yolks for a richer pastry cream
- 3 tbsp cornstarch
- 1 tbsp vanilla bean paste
- pinch salt
- 2 1/2 tbsp unsalted butter slightly softened
Instructions
- Take your butter out of the refrigerator at the start of the process to soften it a bit
- In a medium bowl, whisk together your eggs and sugar until combined. Add your cornstarch, vanilla and salt and combine until smooth. Place on a non-slip surface like a kitchen towel or potholder
- In a saucepan, heat your milk over medium heat until it comes to a low simmer
- Remove from heat and pour about half the milk into the egg and sugar mixture slowly, whisking constantly to make sure the eggs do not curdle
- Once these are combined transfer your sugar, egg and milk mixture back into the remaining milk in your saucepan and place over medium-high heat. Keep whisking until the mixture thickens comes to a boil (you'll see a big bubble pop on the surface), about 3-4 minutes. Then turn burner to low and whisk for another minute or two
- Remove from heat and stir in butter. Let sit for a few minutes and then immediately cover (while still hot) with plastic wrap, making sure the entire surface is covered so that a film does not form. Let come to room temperature and then chill in the fridge for at least 2 hours and up to 5 days
Notes
- This is both a rich and light pastry cream – it can be piped but it is not a thick-set consistency. Use 6 egg yolks for a richer cream
- Pastry cream is super versatile and can be used in puff pastry cases, in tarts & pies and is also delicious eaten on its own topped with some fruit
Nutrition
