Pastry Cream Recipe (One-Pot) No Tempering Eggs

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Learn how to make a paste of flour, eggs, vanilla, and milk. This can be used to create desserts such as éclairs and cream puffs. This is an easy pastry cream recipe that uses one pot, and there’s no need to temper the eggs.

Vanilla pastry cream in a jar with a spoon. — No Fuss, One Pot Vanilla Pastry Cream

Pastry cream is a filling made with milk, sugar, eggs, starch, and flavorings. It is often used in desserts and puddings, and as a sweet filling in tarts and cakes.

If you plan on mastering desserts, this recipe is a must-have in your repertoire. You will be making it often as a component on its own or as an ingredient in another component. We often use it in mousses and Danishes, entremets, Mille-feuille, and even in cakes.

Why make this recipe

The classic recipe for pastry cream requires tempering of the egg yolk mixture with a hot milk mixture. This can be an intimidating process for homebakers with the risk of curdling the eggs. But this recipe takes away the need to temper the eggs or heat the milk.
Plus, no tempering also means we do not need all those extra dishes; you can make this in just one pot from start to finish.
Also, this recipe uses the same ingredients as the classic recipe. The only difference is in the method, and the result is the same, rich and creamy, with a velvety texture.
It is a perfect base for many desserts such as fruit tarts, mousses, Bavarian creams, ice cream, and more.

A bowl of custard. — No Fuss, One Pot Vanilla Pastry Cream

Ingredients and substitutes

Milk – Use regular full-fat milk, not low-fat milk. The milk is one of the main ingredients here. So, make sure you use at least 3% fat. Low-fat will just not thicken enough.
Egg yolks – We need good-quality, large egg yolks here. It’s what gives the pastry cream its richness. The egg yolks also contribute to the color of the final product. So, I prefer to use organic eggs with a light orange color. Again, this is optional; the regular egg yolks work just fine.
Vanilla – You also must use good-quality vanilla for this pastry cream. It does make a huge difference. I use a vanilla bean, but you can also use 1 tsp vanilla bean paste or 1 tsp vanilla extract.
Cornstarch/cornflour – In addition to the egg, this cornstarch will help thicken the pastry cream even more. You can add more or less depending on the consistency of the pastry cream you need.

Ingredients for making one pot pastry cream without tempering eggs. — No Fuss, One Pot Vanilla Pastry Cream

Step-by-step: One-Pot Pastry Cream Recipe

In a heavy-bottomed saucepan, combine egg yolks and sugar. Add the cornstarch – combine well with a whisk.
Then, add the salt and vanilla extract. Followed by the milk. Stirring constantly to avoid lumps.
Pro tip – Gradually, add the milk a little at a time to prevent lumps.

Progress pictures making the pastry cream. — No Fuss, One Pot Vanilla Pastry Cream

Then, place the pan over medium-low heat and continue cooking the pastry cream, stirring constantly. When the pastry cream is thick enough to coat the back of a wooden spoon or spatula, add the butter and remove it from the heat.
Pro tip – The liquid will transform from a foamy liquid to a thick custard with no foam at all.

Progress pictures cooking the pastry cream. — No Fuss, One Pot Vanilla Pastry Cream

Strain through a mesh or sieve – discard the vanilla pod as well as any curdled eggs. Cover the surface of the pastry cream with plastic wrap.
Pro tip – straining will ensure a smooth texture and remove any curdled or thickened milk solids.
Let it cool completely before you store it in the refrigerator. This is a delicious dessert on its own or used as a filling in pastry, tarts, or other treats.

A bowl of pastry cream. — No Fuss, One Pot Vanilla Pastry Cream

Storage

Crème pâtissière, aka pastry cream, has to be stored in the fridge because it contains eggs and milk. Never leave crème patisserie at room temperature.
Always place the plastic wrap over the surface of the pastry cream; this will prevent a skin from forming.
This can be stored in the fridge for 3 to 4 days only.
You cannot freeze crème patisserie because when thawed, it tends to break down. The starch and egg protein separate.

Tips for success

Always use good-quality ingredients – fresh eggs are very important for this recipe.
Heat the milk with the vanilla bean for a few minutes before you temper the egg yolks. This lets the milk infuse with the vanilla and results in a wonderful, rich vanilla flavor.
Whip the egg yolks, sugar, and starch with a whisk until light and fluffy to prevent lumps.
There is no need to rush the tempering process. Take your time and pour the hot milk mixture a little at a time. What is important is that you continue to move the egg mixture while pouring the milk to prevent curdling.
A whisk or wooden spoon works great when stirring to prevent lumps
You must stir constantly – this will prevent the milk and egg from curdling, and you will have a silky-smooth custard.
Stirring can be very boring, but it is important to keep the heat medium-low and stir constantly. Medium-high heat can easily burn the milk solids. You want the mixture to cook and thicken at the same time. If you thicken it too quickly, it may curdle or remain undercooked. The slow process helps cook the eggs as well as the cornstarch. The mixture will look reduced in quantity when thickened.
This mixture will continue to thicken as it cools and chills in the fridge.
Straining is necessary to remove any lumps, giving you a smooth, velvety, creamy pastry.
Always cover the top surface of the custard to prevent any skin from forming. If you don’t, that skin will later result in lumpy pastry cream, which can block the piping bags.

A jar with pastry cream. — No Fuss, One Pot Vanilla Pastry Cream

French pastries filled with pastry custard cream. — Cream Pastry – French Crème Vanilla Pâtissière

What is pastry cream used for?

Very commonly used with choux pastry, such as in classic profiteroles, mille-feuille, and chocolate eclairs.
You can also use pastry cream as a cake filling between layers for a layered cake.
Add some strawberry puree and whipped cream to crème patisserie to make a quick strawberry mousse.
And, add some melted chocolate and whipped cream to the pastry cream to make a quick chocolate mousse.
Spread crème patisserie evenly in a pre-baked tart shell, topped with your favorite fruits, and you have a fruit tart.
Also, you find it often used in most bakeries and restaurants as a filling for cakes and pastries.
In addition, one of the easiest desserts to make is a fruit tart with vanilla pastry cream as the base, topped with fresh fruit, as I did in my Blueberry Tart or Fresh Strawberry Tart.

Troubleshooting

Why has my pastry cream curdled?
Pastry cream needs to be cooked slowly on medium to low heat. Too high heat can cause the eggs to scramble and curdle, which results in lumpy pastry cream.
Why is my pastry cream lumpy?
I prefer to use a whisk and cook pastry cream on medium-low heat to keep things moving and homogenous. If the heat is high and the mixing is not even, the custard can get lumpy. Remove it from the heat – give it a good whisk and place it back on low to continue cooking. Adjust the heat accordingly.
Or why is my pastry cream too thin?
Crème pâtissière needs to be cooked until it is thick enough to coat the back of a spoon. If you take it off too quickly, it will be thin and often undercooked.
Why is my pastry cream too thick?
Too much starch can cause the custard to be too thick or sometimes doughy. So, always measure the ingredients well and use only the amount stated in the recipe. You can thin down a thick creme patisserie by adding a little whipped cream

More custard-based recipes

French Toast with Crème Anglaise

Chocolate Crème Caramel

Perfect Basque Cheesecake

Classic Crème Brûlée Recipe – Foolproof, Silky Custard with Crispy Sugar Top

Frequently asked questions

What eggs are best for pastry cream or creme patisserie?

You want to use fresh eggs, as aged eggs sometimes add an egg smell to the pastry cream. I use large eggs that weigh about 60 to 70 grams. Organic eggs usually have a wonderful, bright orange yolk, which gives the pastry cream that rich golden yellow color.

Can I make this a dairy-free pastry cream?

You can make a dairy-free custard by simply substituting the milk in the recipe with almond milk, coconut milk, or soy milk. Coconut milk is my favorite, and I often use it when I make coconut mousse.

What are the different pastry cream recipes?

Often, we get confused about baking terminology and French names. If you’ve wondered what they are, you might find this useful.
Creme Chantilly – sweetened whipped cream.
And Creme Patissiere – vanilla pastry cream made with milk and thickened with egg yolks.
Crème anglaise, also known as pouring custard. Basically, a runny version of pastry cream. Often used as a sauce over desserts. Made the same way as pastry cream, thickened with cornstarch along with egg yolks until it’s a pouring consistency.
While Creme Legere – pastry cream, combined with Chantilly.
Creme Diplomat – pastry cream or Crème pâtissière with stabilized whipped cream and gelatin. Additional flavorings are added to the cream when mixing it into the crème diplomat.

Veena Azmanov