This Eggless Pastry Cream is rich, creamy and super easy to make! It’s beyond delicious and so versatile. Use it to fill tarts, cakes, donuts, or anything else your baker’s heart can dream up.
Eggless Pastry Cream Recipe
Pastry cream is the iconic custard that is used to fill tarts, profiteroles, eclairs, and cakes. And in my opinion, every good baker should have a go-to recipe.
The classic pastry cream recipe is made with LOTS of eggs, so I decided I we needed an egg-free version asap.
This Eggless Pastry Cream is rich, creamy and beyond delicious … Be aware, once you try this recipe you might become addicted!
Here’s how to make it without eggs.
EGGLESS PASTRY CREAM INGREDIENTS
You’ll need:
- Granulated sugar
- Cornstarch
- Black salt
- Evaporated milk
- Butter
- Pure vanilla extract
Please check the recipe card at the bottom of the post for exact quantities and instructions (scroll down).
No evaporated milk? You can do your own!
To make 1 cup of evaporated milk, place 2 cups of regular milk into a large, heavy-bottomed pot. Turn heat on medium-low, and simmer, whisking occasionally, until the amount of milk has been reduced in half, about 30 minutes.
LACTOSE- FREE: You can use lactose-free evaporated milk. If that is not an option, make your own. Place your lactose-free milk of preference into a large, heavy-bottomed pot. Turn heat on medium-low, and simmer, whisking occasionally, until the amount of milk has been cut in half, about 30 minutes. Remember to use lactose-free butter.
DAIRY-FREE: You can use Evaporated Coconut Milk or make your own. To make 1 cup of dairy-free evaporated milk, place 2 cups of your favorite plant-based milk into a large, heavy-bottomed pot. Turn heat on medium-low, and simmer, whisking occasionally, until the amount of milk has been reduced in half, about 30 minutes. Remember to use dairy-free butter.
HOW TO MAKE PASTRY CREAM WITHOUT EGGS
- Whisk together sugar, cornstarch, and salt in a medium saucepan.
- Add evaporated milk; whisk to combine. Bring to a boil over medium low heat, while whisking vigorously until it starts to thicken – this should take about 1 – 2 minutes. Reduce heat to low and let it boil 1 minute, still whisking; then remove from heat and stir in butter and vanilla.
- Strain pastry cream through a fine-mesh sieve into a bowl.
- Cover with plastic wrap, pressing it directly onto surface of cream to prevent skin from forming. Let the mixture cool down to room temperature.
- Refrigerate until chilled, at least 2 hours and up to 3 days. Just before using, whisk until smooth.
How to STORE Eggless PASTRY CREAM
Place pastry cream in an air-tight container and cover the entire surface of the pastry cream with a piece of plastic wrap. Store in the refrigerator for up to 3 days.
MAKE AHEAD: Pastry cream can be made up to 3 days in advance. Store pastry cream in an air-tight container and cover the entire surface of the pastry cream with a piece of plastic wrap until ready to use.
WHAT IS PASTRY CREAM USED FOR?
Pastry Cream (or Creme Patissiere) is used to fill profiteroles, eclairs, tarts, donuts and cakes (such Boston pie cake).
While I could certainly eat it by the spoonful!
LOOKING FOR MORE EGGLESS RECIPES?
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- Eggless Vanilla Cake Recipe
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Easy Eggless Pastry Cream Recipe
Ingredients
- 1/3 cup (80 gr) granulated sugar
- 1/3 cup (40 gr) cornstarch
- ¼ teaspoon black salt (see notes)
- 2 cups (480 ml) evaporated milk
- 2 tablespoon (30 gr) butter
- 1 teaspoon pure vanilla extract
Instructions
- Whisk together sugar, cornstarch, and salt in a medium saucepan.
- Add evaporated milk; whisk to combine. Bring to a boil over medium-low heat, while whisking vigorously until it starts to thicken – this should take about 1 – 2 minutes. Reduce heat to low and let it boil 1 minute, still whisking; then remove from heat and stir in butter and vanilla.
- Strain pastry cream through a fine-mesh sieve into a bowl.
- Cover with plastic wrap, pressing it directly onto the surface of the cream to prevent skin from forming. Let the mixture cool down to room temperature.
- Refrigerate until chilled, at least 2 hours and up to 3 days. Just before using, whisk until smooth.
- The Best Eggless Chocolate Cake Ever
- Eggless Red Velvet Cake
- Eggless Sugar Cookies
- Eggless Snickerdoodle Cookies
- Eggless Vanilla Cake Recipe
- Eggless Vanilla Cupcakes
- The Best Eggless Chocolate Chip Cookies
- Eggless Chocolate Cupcakes
- More recipes…
Nutrition
The Ultimate Guide to Eggless Baking!
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- Measuring Cup Set
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- Balloon Whisk
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- Mesh Strainer Colander Sieve
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