Vanilla Pastry Cream

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If you’re looking for an element that can elevate your desserts to a new level, Vanilla Pastry Cream should be high on your list. A rich, creamy custard that works wonders in a variety of desserts, this cream is one of the culinary world’s greatest treasures.

Let’s be honest, everyone deserves a good pastry cream, even if dairy’s not your thing. My Dairy Free Vanilla Pastry Cream is easy to whip up, super tasty, and works just as well as the traditional stuff. So, whether you’re baking for someone with a dairy-free diet or just want to try something new, this is your go-to recipe.

Why You’ll Love Vanilla Pastry Cream

  • Friendly for Everyone: No dairy? No problem! This cream is perfect for those who can’t or choose not to have dairy.
  • It’s Super Versatile: From pies to eclairs, this pastry cream fits right in and elevates the dessert.
  • Great Texture: You won’t be missing out on the creamy dreamy texture we all love in a good pastry cream.
  • Yummy Flavor: The oat milk and vanilla combo gives it a nutty, aromatic taste.
  • Quick and Simple: No fancy techniques here. Just follow the steps, and you’ll have it ready in no time.

What You Need To Make Vanilla Pastry Cream

  • Measuring cups/spoons
  • Mixing bowl
  • Stock pot
  • Whisk
  • Glass bowl

Ingredients Needed To Make Vanilla Pastry Cream

  • Oat milk
  • Egg yolks
  • Egg
  • Sugar
  • Vanilla paste or a whole bean
  • Salt
  • Cornstarch

Substitutions + Alternatives

Can I use regular dairy?

Feel free to make this recipe your own. I use oat milk, but feel welcome to choose your preferred dairy option without any recipe adjustments. Unless specified otherwise, you have the flexibility to use the milk of your choice for the recipe.

Note: While almond milk is an option, it is less preferred due to its liquid consistency. Consider opting for a milk alternative with a thicker texture.

How To Make Vanilla Pastry Cream

  1. Add the oat milk and vanilla to a stockpot and place over medium heat.
  2. Bring to a boil.
  3. In a separate bowl mix together the eggs, sugar, salt, and cornstarch.
  4. Once the milk comes to a boil, reduce the heat to low.
  5. Whisk one spoonful of the milk into the egg mixture.
  6. Whisk quickly to temper the eggs.
  7. Add another spoonful to the bowl, while you whisk.
  8. Then add the egg mixture to the pot with the milk.
  9. Whisk until thick.
  10. Pour the pastry cream into a bowl, cover, and place in the fridge to chill completely.
  11. Enjoy!

Variations & Substitutions

Add some cocoa, citrus zest, or any other flavor you like.

Commonly Asked Questions

Can I Use a Vanilla Extract Instead of Paste?

Vanilla paste is preferred for its intense flavor, but you can use vanilla extract as a substitute.

How Long Does It Keep in the Fridge?

The Vanilla Pastry Cream can be stored in an airtight container and will last up to 3-4 days.

Can It Be Frozen?

It is possible to freeze it, but the texture may change upon thawing.

Is It Gluten-Free?

This recipe does not contain gluten, but always check your ingredients to make sure.

What does it mean to temper eggs?

Tempering the eggs by slowly adding hot milk makes sure they mix smoothly into the cream without turning into scrambled eggs.

What is the difference between pastry cream and custard?

The main difference is the thickener. Pastry cream uses cornstarch (or sometimes flour) to get that thick texture, while custard relies on just the eggs to do the job. So, pastry cream’s a bit thicker and perfect for filling stuff, while custard is smoother and often eaten on its own or with fruit.

Vanilla Pastry Cream

If you're looking for an element that can elevate your desserts to a new level, Vanilla Pastry Cream should be high on your list. A rich, creamy custard that works wonders in a variety of desserts, this cream is one of the culinary world's greatest treasures.
Print Pin Rate
Course: Dessert
Cuisine: American
Prep Time: 15 minutes
Cook Time: 20 minutes
Servings: 4 servings

Equipment

  • Measuring cups/spoons
  • Stock Pot
  • Whisk
  • Glass bowl

Ingredients

  • 2 cups oat milk
  • 3 egg yolks
  • 1 egg
  • 1 cup of sugar
  • 1 tsp vanilla paste or a whole bean
  • pinch of salt
  • 4 tbsp cornstarch

Instructions

  • Add the milk and vanilla to a stock pout and place over medium heat.
  • Bring to a boil.
  • In a separate bowl mix together the eggs, sugar, salt, and cornstarch.
  • Once the milk comes to a boil, reduce the heat to low.
  • Whisk one spoonful of the milk into the egg mixture.
  • Whisk quickly to temper the eggs.
  • Add another spoonful to the bowl, while you whisk.
  • Then add the egg mixture to the pot with the milk.
  • Whisk until thick.
  • Pour the pastry cream in the bowl, cover and place in the fridge to chill completely.
  • Enjoy!
Tried this recipe?Mention @TheSaltyCooker or tag #thesaltycooker!

Vanilla Pastry Cream is one of those classic recipes that stands the test of time for a good reason. Its rich, creamy texture serves as a blank canvas for an array of desserts, offering a versatility that’s hard to beat. The balanced sweetness, combined with the aromatic vanilla, brings a depth of flavor that complements a wide range of desserts. Whether you are an experienced baker or new to the kitchen, the ease with which this delightful cream comes together makes it a must-try recipe. A batch of Vanilla Pastry Cream in your fridge opens up a world of dessert possibilities, turning even simple dishes into gourmet treats.

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