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 Snickerdoodle Cookies
- 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!
Includes more than 70 easy-to-make recipes along with full-color photos, detailed instructions, and helpful tips for spectacular results.
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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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Hi there, I’m about to make this recipe, and I want to add strawberry puree to the cream, do you have any suggestions on how I should incorporate it?
Hello Sumitha! I am sorry but I haven’t tested this recipe with fruit purée. If you do try using this alternative ingredient, please let me know the outcome. Thanks for your interest in my recipe.🙂
Hi there! Cant wait to try this. Quick question – I have access on dried out evaporated milk aka milk powder, marketed as “Everyday” by nestle. Any tips on how i can use that . I am thinking it should be a mixture of milk and milk powder – but in what proportions?
Hello Shelly! I am sorry, but I have never used dried evaporated milk. I would suggest following the package instructions. Thanks for your interest in my recipe. Please come back and let me know how you like it =)
Ok never mind! I’ll reduce the milk. Can this pastry cream be used in Fraisier Cake?
Hello Shelly! I haven’t used it to make Fraisier Cake yet, but I think it would work fine. Thanks for your interest in my recipe. Please come back and let me know how you like it =)
Wonderful recipe, very good for someone who has egg allergies!
Just a small question, is this pastry cream able to be baked like most other pastry creams? I remember seeing that some tarts have the cream bake a little while in the crust.
Hello Haiyoi! I am sorry but I haven’t try to bake this pastry cream yet but I will test it soon. If you do try, please let me know the outcome. Thanks for your interest in my recipe.🙂
Hey I made the cream today but it seems to be little thik… Any suggestions how can I make it right without discarding this batch…
Hello Sushmita! You can stir in some milk, a tablespoon at the time, until it reaches the desired consistency. Hope that helps!
Can cornflour be used instead of cornstarch??
Hello Sushimita! Usually, cornstarch is also called corn flour. If your cornflour is a fine, white powder made from the starchy part of a corn kernel, yes you can use it. If your cornflour is a yellow powder made from finely ground, dried corn, you cant. Hope that helps!
Thanks a lot.. I have white one used for baking… But read somewhere that cornstarch and cornflour are although same but have different uses in baking.. so got confused.. thanks again ?
Happy to help!
I’m finding it difficult understanding your measurements. It says 1/3rd cup Sugar and 1/3rd cup Cornstarch. But for Sugar it’s 80 grams and cornstarch is 40 grams?
Hello Kruti! Yes, that is correct. 1/3 cup of sugar does not weigh the same that 1/3 cup of cornstarch. They have different volumes. Hope that helps!
I just recently found you!! My daughter has food allergies (eggs, peanuts and tree nuts) – although her teen mind-set has her in denial – so I’m always looking for innovative, interesting recipes. I love quiche and would love for her to be able to experience a cheese/spinach type quiche dish. Is that possible without all the eggs? Every quiche recipe I’ve looked at has A LOT of eggs. Also, how can I know when I can use a non-egg based substitute and which substitute option works best with specific recipes?
Hello Traci! So sorry about your daughter’s allergies. Baking without eggs can be tricky and intimidating, unfortunately, what works for one recipe might not work for others. Please be sure to browse my recipe page ( https://mommyshomecooking.com/recipe-index/ ) to get some eggless recipe ideas. I am working on an eggless quiche recipe but they need a few more tests. I hope I can share them soon. Stay tuned!