Easy Eggless Pastry Cream Recipe

Eggless Pastry Cream in a bowl with fresh berries on the side and a egg-free tart crust.

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.

Course Dessert

Cuisine French

Prep Time 10

Cook Time 10

Total Time 20

Servings cups

Calories 441kcal

Author Oriana Romero

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.

Notes

Store: 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. This means you can make vanilla pastry cream ahead of time for your recipes too.

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.

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.

If you're making this recipe, please read the whole post content to get lots of tips, tricks, variations, frequently asked questions, and step-by-step photos.

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Please note that nutritional information is a rough estimate and it can vary depending on the products used.

Nutrition