New this month
Get the Allrecipes magazine just $7.99

Pastry Cream

"The classic version of vanilla pudding. Quick and easy. If you wish, substitute 1 teaspoon of vanilla extract for the vanilla bean, adding it after the pastry cream is removed from heat."
Added to shopping list. Go to shopping list.


servings 127 cals
Original recipe yields 12 servings (3 cups)


  • Calories:
  • 127 kcal
  • 6%
  • Fat:
  • 6.9 g
  • 11%
  • Carbs:
  • 13.7g
  • 4%
  • Protein:
  • 3 g
  • 6%
  • Cholesterol:
  • 116 mg
  • 39%
  • Sodium:
  • 34 mg
  • 1%

Based on a 2,000 calorie diet

See full nutrition

Nutritional Information

1 Serving
Servings Per Recipe:
Amount Per Serving
  • * Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
  • ** Nutrient information is not available for all ingredients. Amount is based on available nutrient data.
  • (-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.

On Sale

What's on sale near you.


Sort stores by

These nearby stores have ingredients on sale!
Find the closest stores
(uses your location)

May we suggest



{{model.addEditText}} Print
  1. Place the milk, half the sugar and the vanilla bean in a saucepan over medium heat.
  2. Combine the egg yolks and the remaining sugar in a bowl and whisk until light in color. Add in the flour and the salt, mix to combine.
  3. When the milk just begins to boil, remove from heat and remove vanilla bean. Very slowly dribble the hot milk into the yolk mixture, stirring all the time. When about half of the milk has been added, place all of the yolk mixture into the saucepan over medium heat. Using a spatula or a whisk, mix the pastry cream as it heats, making sure to reach all of the corners of the pan when you stir. Bring the mixture to a boil. Let boil for about 1 minute, stirring constantly. The mixture will be thick.
  4. Remove from heat and add the butter. Strain if you wish for a smoother cream. Place into a bowl and cover directly with plastic wrap to stop a skin from forming on the cream. Chill and use within a few days.

Similar: RecipesVideosCategoriesArticles

Similar: {{title}} recipes videos categories articles


Read all reviews 140
  1. 173 Ratings

Most helpful positive review

Great Recipe! I tried this recipe today to use as the filling for small cream puffs. Fabulous! I followed the recipe as written except I used the vanilla extract instead of the bean. I piped ...

Most helpful critical review

Better as a straight pudding than a cake custard which is what I was looking for. I used it in a layer cake and most of it squished out the sides. The flavor was good though and it could easil...

Most helpful
Most positive
Least positive

Great Recipe! I tried this recipe today to use as the filling for small cream puffs. Fabulous! I followed the recipe as written except I used the vanilla extract instead of the bean. I piped ...

Makes rockin' ice cream!!! I used this recipe to make ice cream for my dairy-allergic daughter. Omitted flour so it wouldn't be too think for the ice cream maker. Substituted rice milk for mi...

An excellent recipe. I did scrape the seeds out of the halved vanilla bean, adding them and the scraped bean halves to the milk/sugar mixture prior to heating. Gave it a very intense vanilla fla...

This is the best ever pastry cream that i ever make. sure a keeper.

Consider using this HOT - pour a serving over one or two ice cold canned cling peaches, along with some of their syrup. It's wonderful.

This was the first pastry cream that I made and it was pretty good. It tasted even better in my cream puffs. I substituted vanilla extract for the bean as I did not have any vanilla beans.

Ridiculously easy! So good! I did scrap about 1/2 of the vanilla bean into the milk. Yummy! I am using this for a filling for crepes with some fruit topping on it! Delicious!

Isn't it almost identical to custard only with a bit of flour in it? I had no problems with the consistency and my cream puffs were really good filled with it, just not my favourite taste. But r...

Yum...I thought how good could this be? Really good, served it with strawberries for a quick dessert.