A vanilla custard cake filling, pastry cream cake filling, or Crème pâtissière cake filling as known in French can be an absolute treat hidden between two layers of cake. That creamy sweet goodness made from eggs, milk, and sugar. Try it as a cake filling, in layered trifles, or alongside a delicious warm brownie. It's a luxury in all forms. This is my no-fail recipe that works every single time.
As a kid, I would get confused when mom would sometimes say vanilla custard and other times she would say pastry cream? They both look the same. Well, honestly they are almost the same.
I remember my mom's custard was thick and creamy goodness. She made it by thickening milk with eggs and sugar. I'd sit patiently when she'd pour the custard so I could lick the pot clean. Oh, that pot didn't need any cleaning because we did a great job of licking every bit of cream in there.
About this cake
If you look at my classic vanilla pastry cream recipe it is slightly different from this one. The main difference is pastry cream has more sugar, less starch, and no whipping cream.
I make this vanilla custard a bit more durable so it has more body to stay in between layers. But I also make it more creamy and rich so every slice of cake just melts in the mouth. Using less sugar works great because most cakes are frosted with more sugar syrups and frosting anyway.
Today, I have shared with you the classic method of making this custard or pastry cream. But, I do have a one-pot, no-fuss method with video. Both methods will produce smooth, creamy, and velvety custard cake filling.
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 do 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 2 tbsp vanilla bean paste or 2 tbsp 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 pastry cream you need.
Step by step instructions
- In a mixing bowl combine egg yolks, sugar, and cornstarch. Whisk until light and foamy. Set aside
- Heat milk, whipping cream, and vanilla bean scrapings in a saucepan over medium heat. Let come to an almost boil but do not boil.
Pro tip - we prevent the milk from boiling so it does not curdle the milk in the next step. - Once the milk has reached an almost boiling point. Carefully pour some of the hot milk into the egg mixture a little at a time.
Pro tip - This has to be done gradually. Start with ¼ cup of the milk to eggs - mix thoroughly. Followed by another ¼ cup - mix thoroughly. - Once almost half the mixture has been added, the eggs should have been tempered. Now, pour the egg mixture back into the saucepan with the remaining milk to continue cooking.
- Place the saucepan back on low heat and continue to cook stirring constantly. The mixture will slowly start to thicken. Continue to cook on low until the custard is thick and coats the back of your spoon.
Pro tip - This has to be cooked slowly on low heat with constant stirring or the mixture will curdle. You will notice the big bubbles start to disappear as the mixture thickens. - When done - strain thru a sieve. Finally, add the butter and give it a good mix.
Pro tip - straining the mixture will remove any curdled eggs and the butter will give it a nice velvety texture. - Cover the custard with plastic wrap making sure the plastic is in contact with the surface of the custard to prevent skin from forming.
Pro tip - a skin will make a very lumpy custard filling so we want the plastic to touch the surface of the custard.
- Place in the fridge to cool completely. When cooled place the custard in the bowl of a stand mixer with a whisk attachment and whip for 3 minutes on high.
Pro tip - The cream in the custard will whip light and fluffy. It also gives a smooth glossy filling that looks like mousse and will hold better - If not using immediately continue to chill in the fridge. Once chilled your custard is ready to be used as the cake filling, trifles, tarts, or any dessert that calls for pastry cream. It is delicious on its own too
The right method to fill cakes
If you are a cake decorator than by now you know what I mean when I say you need to have a buttercream or frosting dam around the edge of your cake layer before you add any soft filling be it this vanilla custard cake filling, strawberry, blueberry or any of those exotic cake filling recipes I have on this blog.
The frosting dam has to have a thick consistency in order to keep the filling from oozing out of the cake. Once you have a dam securing the filling you can do all kinds of decorations. Whether you just make a simple dessert cake or whether you want to cover it with fondant and add more accessories. See my video tutorial on how to level, torte, fill and frost a cake like a pro
Frequently asked questions
You want to use fresh eggs as aged eggs some times add an egg smell to the pastry cream. I use large eggs that weight about 60 to 70 grams. Organic eggs usually have a wonderful bright orange yolk which gives the pastry cream that rich golden yellow color.
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.
Sure you can! I know that sounds weird because I just told you vanilla custard is made with egg yolks. But over the years we have found that we can make a version that's eggless. I have already shared with you my Eggless Vanilla Pastry Cream recipe and you can use that if you thicken it to the right consistency. So it's thick and delicious. This is my eggless recipe for the BEST Eggless Vanilla Cake Recipe. It's soft moist and delicious.
what's the difference between vanilla custard and vanilla pastry cream?
A custard is typically any mixture that is thickened with eggs. It does not have to be milk and cream it could be chicken stock too. So, custard actually refers to the thickening of that liquid with the perfect tempering of eggs. As a result, you get a sauce that can be used as a base for various recipes.
Vanilla pastry cream is actually a single recipe - with the basic ingredients been eggs, milk, and sugar. It is then thickened to give a thick creamy base to filling pastries and all kinda desserts. Many of the desserts in French cuisine use it.
Custards are more creamy and light because of the delicate eggs. It can be made without any starch too, though the starch does help balance it and keep it from curdling. In comparison, pastry cream has more starch so it's much thicker and works better as a pastry filling.
Troubleshooting
Why is 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 a 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 off the heat - give it a good whisk and place it back on low to continue cooking. Adjust heat accordingly.
Why is my pastry cream is 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 is 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.
What is pastry cream (creme patisserie) used for?
- Very commonly used in classic profiteroles, mille-feuille, and chocolate eclairs.
- Use pastry cream as a cake filling for a layered cake.
- Add some strawberry puree and whipped cream to creme patisserie make a quick strawberry mousse.
- And, add some melted chocolate and whipped cream to pastry cream to make a quick chocolate mousse.
- Spread creme 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 you can create is a fruit tart with vanilla pastry cream as a base topped with fresh fruits as I did in my Blueberry Tart or Fresh Strawberry Tart.
You may also like
Tried my recipe? Don't forget to rate ★★★ ★★ it and leave a comment to let me know how it was. You can also find a collection of my tutorials and recipes on Pinterest. Follow me on Facebook, Twitter, and Instagram for more.
Vanilla Custard Cake Filling
Print Pin RateDescription
Video
Ingredients
- 1 cup (240 ml) Milk (full-fat)
- 1 cup (240 ml) Whipping cream (32 to 38% fat)
- 4 large Egg yolks
- ½ cup (100 g) Sugar
- 4 tbsp (60 g) Cornstarch (cornflour)
- 1 tsp Vanilla bean scrapings (or 1 tsp vanilla bean paste)
- 2 tbsp (30 g) Butter
Instructions
- In a mixing bowl combine egg yolks, sugar, and cornstarch. Whisk until light and foamy. Set aside
- Heat milk, whipping cream, and vanilla bean scrapings in a saucepan over medium heat. Let come to an almost boil but do not boil. Pro tip - we prevent the milk from boiling so it does not curdle the milk in the next step.
- Once the milk has reached an almost boiling point. Carefully pour some of the hot milk into the egg mixture a little at a time.Pro tip - This has to be done gradually. Start with ¼ cup of the milk to eggs - mix thoroughly. Followed by another ¼ cup - mix thoroughly.
- Once almost half the mixture has been added, the eggs should have been tempered. Now, pour the egg mixture back into the saucepan with the remaining milk to continue cooking.
- Place the saucepan back on low heat and continue to cook stirring constantly. The mixture will slowly start to thicken. Continue to cook on low until the custard is thick and coats the back of your spoon.Pro tip - This has to be cooked slowly on low heat with constant stirring or the mixture will curdle. You will notice the big bubbles start to disappear as the mixture thickens.
- When done - strain thru a sieve. Finally, add the butter and give it a good mix. Pro tip - straining the mixture will remove any curdled eggs and the butter will give it a nice velvety texture.
- Cover the custard with plastic wrap making sure the plastic is in contact with the surface of the custard to prevent skin from forming. Pro tip - a skin will make a very lumpy custard filling so we want the plastic to touch the surface of the custard.
- Place in the fridge to cool completely. When cooled place the custard in the bowl of a stand mixer with a whisk attachment and whip for 3 minutes on high.Pro tip - The cream in the custard will whip light and fluffy. It also gives a smooth glossy filling that looks like mousse and will hold better
- If not using immediately continue to chill in the fridge. Once chilled your custard is ready to be used as the cake filling, trifles, tarts, or any dessert that calls for pastry cream. It is delicious on its own too.
Recipe Notes
- Always use good quality ingredients - fresh eggs is very important for creme patisserie.
- Heat the milk with the vanilla for a few minutes before you temper the egg yolks. This lets the milk infuse with the vanilla and results in 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 a little at a time carefully. 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.
- You must stir all the time - 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 med-low and stir constantly.
You want the mixture to cook and thicken at the same time. If you thicken it too fast, it may curdle but it may also be 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.
- Sieve 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.
Nutrition Information
The nutrition information and metric conversion are calculated automatically. I cannot guarantee its accuracy. If this data is important to you please verify with your trusted nutrition calculator. Thank you
Jules
Absolutely delicious. I highly recommend this recipe! Very grateful... thank you!
Veena Azmanov
Thank you, Jules
Angelica
Week 2, Day 3 Done.
Emily
Can't wait to try this recipe! Is this enough custard filling between 3 layers of 8" cakes? Or will I have to double this recipe?
Veena Azmanov
Yes, this should be enough to fill 3 x 8-inch cakes layers
Aaron
I made this and it tastes really good! However, I think I took it off the heat to soon. It thickened and I thought it'd get even thicker when it cooled, but it's still too thin to put between cake layers. Can I put it back on the stove and cook it more to further thicken it?
Veena Azmanov
Hey Aaron. If it is chilled then it won't thicken any further on reheating. It is best to start with a fresh batch.
Jessica
I hope you'll still answer questions on this! Want to make this for a layer cake, but i have a few guests that can not have dairy. You state you can replace the "milk" with substitutes, but the cream as well? So would I use 2 cups of almond milk to substitute both the milk & cream in the recipe? PLEASE HELP!
Veena Azmanov
Yes, Jessica. You can use almond milk. I like to use coconut cream because it is thicker. If you use all almond milk I suggest add a tablespoon more of cornstarch. Thanks
Ankita menon
Hi
Can we swiss meringue buttercream to create the dam for the filling.? Or does it have to be American buttercream
Veena Azmanov
You can use any buttercream for a dam. Thank you.
Megan
Would this make enough to fill a 13x9 inch cake? It says 10 servings (100g per serving) but what does that equate to volume wise?
Veena Azmanov
Hey Megan. This makes about 2 1/2 cups - Which I think should be just enough to make one filling in between two layers of 13 x 9 inch cake. I hope that helps.
Karen
The ingredient list calls for 2 Tbsp butter but there is no indication when the butter is added. I did not use the butter and it came out perfectly. Thank you! Karen
Veena Azmanov
Hey Karen. Actually, it is mentioned just before the last image in the post. Sorry. I often tend to forget the butter as it does come out wonderfully velvety. Thanks for coming back to write this feedback.
Demi
For cake filling with oreo cookies in,should i lighten the cream with folded whipped cream?or it will be too soft for cake?i will use a butter cream dam.thanks
Veena Azmanov
You can add whipped cream in your pastry cream to make it lighter Demi. But that makes the filling very light. Which means you need to complement it with a light sponge cake that's not too heavy or the weight of the layers will push the dam out anyways. Thanks
Asia
Tried to make this tonight but unfortunately didn’t work for me. I followed the instructions exactly as written. I stirred for well over 30 minutes and even added more corn starch towards the end, but it just stayed pretty thin. I chilled it anyway and whipped but nothing changed.
Any ideas on what I did wrong? It tasted amazing though.
Veena Azmanov
Ah, Asia. Sounds like you didn't have enough heat to cook the custard.
There are two videos in the post a quick and a long video as well as progress pictures.
You can see that the mixture is cooking and thickening with the heat.
Did you feel like the mixture was cooking? It usually does not take too long. May be 15 mins approximately. 30 minutes is a lot.
And if you added more cornstarch and it still didn't thicken definitely means not enough heat.
Can you put it back on the stove and cook it some more? You do want the mixture to become thick as you see in the video. (if you added cornstarch it will be thicker)
The problem with cornstarch is that if you do not cook the cornstarch it will not taste so good (floury taste)
Sorry, I hope this reply comes in time for you. Let me know how it goes.