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 or 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 for 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).
Step 1 – Whisk together sugar, cornstarch, and salt in a medium saucepan.
Step 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.
Step 3 – Strain the pastry cream through a fine-mesh sieve into a bowl.
Step 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.
Step 5 – Refrigerate until chilled, at least 2 hours and up to 3 days. Just before using, whisk until smooth.
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 the pastry cream in an airtight container and cover the entire surface with a piece of plastic wrap until ready to use.
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.
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- How to Make Evaporated Milk
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Recipe Card
Easy Eggless Pastry Cream Recipe
Equipment
Ingredients
- 1/3 cup (80 g) granulated sugar
- 1/3 cup +1 tablespoon (60 g) cornstarch
- ¼ teaspoon black salt (see notes)
- 2 cups (480 ml) evaporated milk (see notes)
- 4 tablespoon (56 g) butter
- 2 teaspoons (10 ml) pure vanilla extract
Important
You can find step-by-step photos above in the post and/or right here on the recipe card. They’ll walk you through the process and make everything super clear! Just click the camera icon button below on the right to show or hide them. Turn them off before printing if you prefer a cleaner copy!
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.
I appreciate your feedback, and it helps others, too!
Nutrition
Nutrition information provided is an estimate and will vary based on cooking methods and brands of ingredients used.
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 April 2020, the post content was edited to add more helpful information, with no change to the recipe in May 2022.
i love all your recipes Oriana! I have tried so many of them and they are all fail proof. Thank you so much for sharing your art!
Hello Mona! Thank you SO much for your kind words! 💕 It truly means the world to me to hear that you’ve been enjoying my recipes and that they’ve worked so well for you. I pour my heart into every one, and knowing they’re helping in your kitchen just makes my day! 🥰
Can you exchange sugar for Splenda in the pastry cream?
Hello Loree! Thanks for your question! I haven’t tested this recipe with Splenda, so I can’t say for sure how it would turn out. Sugar affects both the flavor and texture of pastry cream, so using a substitute may change the consistency a bit. That said, some of my readers who follow sugar-free diets have had good results using Lakanto Monk Fruit Sweetener in my recipes, so that could be a great option to try too! If you give it a go, I’d love to hear how it turns out 😊
I don’t have an egg allergy but do a lot of vegan baking, for environmental reasons. So hear me when I saw this might be the best pasty cream I’ve ever made. Like even though I occasionally eat eggs, you’ll *never* catch me using them in pastry cream again because this recipe is that good. Easily would give 6/5 stars if I could. Ditch the eggs, you’ll thank yourself!
Hello Elise! Wow!! This seriously made my day—thank you so much! 🥹 I’m thrilled to hear you loved the pastry cream that much. It means a lot coming from someone who bakes vegan by choice! And yes, it’s amazing what we can do without eggs, right? 🙌 Thanks again for the sweet words and for baking with me!
The consistency of the pastry cream after using the indicated amount of cornstarch, was very rubbery and extremely difficult to work with. I ended up having to add more evaporated milk (about 2-3Tbs) to get it to a workable state. It gets a 3 star because it has a very nice flavor. BTW, I measured the ingredients by weight not volume so I felt it was very accurate based on the recipe. Either reduce the cornstarch or increase the evaporated milk.
Hello John! Hi there, thank you for your feedback and for giving the recipe a try! I’m so sorry to hear the consistency wasn’t quite right for you, but I truly appreciate your detailed notes. I’m glad to hear you enjoyed the flavor. Thank you again for sharing your experience—it helps me make my recipes even better!
Perfect for my eclairs!!!!! Everyone loved it.
Hello Kandie! It sounds like you nailed it! Thanks so much for trying my recipe and taking the time to come back and let me know.