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  • Writer's pictureKat

Pastry Cream Recipe

Creme patissiere

Prep Time: 6 hours | Cook Time: 15 mins | Yield: about 4 cups


Sometimes, we try non-Filipino recipes in this blog. This recipe is one of them!

Adapted from numerous online sources and videos, my version of the classic pastry cream uses some whole eggs (hoping this doesn't offend any French cooks out there). I do this for two reasons: I find that using some egg whites makes for a sturdier cream which I prefer for easier assembly and because I don't like having six egg whites lying around in my fridge until I forget about them and they spoil.

The recipe itself is easy, but requires some prep and setting time, as well as some muscles for quick whisking. I've made this recipe several times and used the filling for Napoleons, cream puffs, and tarts (so far). Comment below to share what you use it for!

Note: I have experimented with non-dairy alternatives for this recipe but to no success. If I ever make it work dairy-free, I'll update this page!

Most pastry cream recipes also require vanilla bean paste and/or vanilla pod. But honey, in this economy? We have to use good old vanilla extract.



  • 3 whole eggs + 3 egg yolks (important: eggs must be room temperature)

  • 2 cups whole milk

  • 1/4 cup cornstarch

  • 2/3 cups of sugar

  • 1/2 tablespoon vanilla extract



  1. Start by flavoring your milk. Place milk and vanilla extract in a small saucepan over low-medium heat. Stir occasionally until the milk just starts to simmer, about five minutes.

  2. While flavoring the milk, whisk eggs, sugar, and cornstarch together in a large bowl.

  3. Once the milk has simmered, you will need to temper your eggs. Use about a third of the milk mixture and pour directly onto the egg mixture while mixing. Whisk until incorporated, then pour the rest of the milk into the egg mixture. Whisk until thoroughly combined. Note: I find that I can use the milk mixture immediately after simmering, but I always work with room temperature eggs. You can let your milk cool a little before adding to eggs if you're worried about scrambling them.

  4. Use a sieve to strain the egg mixture and pour back into the saucepan used to heat the milk.

  5. Place over low heat, whisking constantly, until the cornstarch activates and the mixture reaches a pudding-like consistency.

  6. Immediately place off the heat and use a clean sieve to strain the mixture into a medium bowl.

  7. Once in the bowl, use cling wrap or parchment paper to cover the top of the pastry cream, ensuring there is no air between the wrap or paper and the pastry cream.

  8. Chill for at least four hours, best if overnight.

  9. Use as a filling, sauce, or with any other recipe! (Some examples we've used this for: pictured fruit tart, cream puffs, and napoleons.)

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1 Comment

899 564
899 564
Jun 11, 2023

Amazing !!!

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