Unlike crème anglaise, this one must boil. The cornstarch needs a full minute at a rolling boil both to thicken properly and to kill an enzyme in the yolks that would otherwise turn the whole thing to liquid in the fridge overnight. Pulling it off early is why homemade pastry cream sometimes goes runny by morning.
The ratio2 cups milk + 6 yolks + ½ cup sugar + ¼ cup cornstarch. MUST boil 1 full minute.
By Vince Gonzalez · Published July 2026 · Sourcing verified 5 Jul 2026
Prep10 min
Cook15 min
Makes2 cups
CuisineFrench
Cost$
VegetarianGluten-free
Contains dairy · eggs
Make it vegan: use plant milk, oil, or a vegan cheese for the dairy, and a flax or aquafaba egg for the egg.
Rich enough that Mom might raise an eyebrow. · plan ahead — needs marinating, soaking, or resting time
EffortA project
Cook it with
Instant PotSlow cookerOne-pot
The Method
Infuse the milkWarm with the vanilla and let it sit ten minutes off the heat.
Whisk yolks, sugar and starchUntil pale and completely smooth with no starch lumps.
TemperA third of the hot milk whisked into the yolks, then all of it back into the pan. Adding yolks straight to hot milk scrambles them.
Boil a full minuteMedium heat, whisking constantly. It thickens suddenly, then must reach a proper bubbling boil and hold it sixty seconds. This step is not negotiable — under-boiled pastry cream turns to soup overnight.
Butter, strain, coverButter whisked in off the heat, then through a sieve, then cling film pressed directly onto the surface so no skin forms.
Chill fully, then loosenFour hours. It sets solid and looks wrong — whisk it smooth before using and it comes back glossy.
Make it yoursFold in whipped cream for a lighter crème diplomate. Chocolate, coffee, or citrus zest infused into the milk. Pistachio paste is very good.
Can you make How to Make Pastry Cream in an air fryer? — Yes, with an insert
Not on its own — an air fryer can’t hold a pool of liquid. You can simmer it in an oven-safe dish or a silicone insert made to fit the basket, but the broth won’t reduce or brown the way it does on the stove, and that insert comes out scorching, so use oven mitts. For real depth, a pot on the stove wins.
Can you freeze How to Make Pastry Cream? — Not ideal
Not really — the cream, custard, or emulsion turns grainy or splits once thawed. This one is best kept fresh in the fridge.
Can you make How to Make Pastry Cream ahead of time? — Yes
Yes — it holds well and often tastes better the next day. Make it ahead and reheat gently before serving.
Is How to Make Pastry Cream gluten-free? — Yes
Yes — nothing in this recipe as written contains gluten. As always, glance at the labels on any packaged items (broth, sauces, chocolate), since brands vary.
Is How to Make Pastry Cream vegan? — Vegetarian, not vegan
It’s vegetarian but not vegan as written — it has dairy and egg. Make it vegan: use plant milk, oil, or a vegan cheese for the dairy, and a flax or aquafaba egg for the egg.
Community Notes
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