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. The recipe includes step-by-step photos and lots of tips.
Eggless Pastry Cream Recipe Highlights
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 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 pastry cream without eggs.
Ingredients Notes & Substitutions
Please check the recipe card at the bottom of the post for exact quantities and instructions (scroll down).
You’ll need:
- Sugar: Regular white granulated sugar o caster sugar.Cornstarch
- Black salt: I only use it to add the “eggy” taste to the custard. You can omit it or substitute it for regular salt.
- Evaporated milk: You don’t have evaporated milk? No problem!! Check out my post about How to Make Evaporated Milk at home.
- Butter: I prefer to use unsalted butter, but if you only have salted butter handy, you can use it. In this case, skip the salt called in the recipe.
- Vanilla extract: For optimal flavor, reach for pure vanilla instead of imitation. Even better, try homemade vanilla extract!
Step By Step Recipe Photo Tutorial
Please check the recipe card at the bottom of the post for exact quantities and detailed instructions (scroll down).
1 – Whisk together sugar, cornstarch, and salt in a medium saucepan.
2 – 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 for 1 minute, still whisking; then remove from heat and stir in butter and vanilla.
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3 – Strain the pastry cream through a fine-mesh sieve into a bowl.
4 – 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.
5 – Refrigerate until chilled, at least 2 hours and up to 3 days. Just before using, whisk until smooth.
Frequently Asked Questions
Pastry Cream (or Creme Patissiere) is used to fill profiteroles, eclairs, tarts, donuts, and cakes (such as Boston pie cake).
I don’t recommend freezing pastry cream because it separates as it thaws and ruins the consistency.
Yes! It should always be kept chilled. I recommend covering the entire surface of the pastry cream with a piece of plastic wrap.
For best results, I recommend following the recipe exactly. The evaporated milk helps improve texture and adds an incredible amount of flavor.
Yes, you can! I only use it to add the “eggy” taste to the pastry cream. You can omit it or substitute it for kosher or sea salt.
Storing Instructions
Place the 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.
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Easy Eggless Pastry Cream Recipe
Equipment
Ingredients
- 1/3 cup (80 g) granulated sugar
- 1/3 cup (40 g) cornstarch
- ¼ teaspoon black salt (see notes)
- 2 cups (480 ml) evaporated milk
- 2 tablespoon (30 g) 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 for 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.
Nutrition
Eggless Baking Frequently Asked Questions
You’ve asked, and I’ve answered! Read on for a handful of answers to the most frequently asked questions about eggless baking.
Originally posted in Abril 2020, the post content was edited to add more helpful information, with no change to the recipe in May 2022.
