Pastry Cream Eggless
Indulge in the silky smoothness of this eggless pastry cream—a versatile and luxurious filling that’s perfect for all your dessert creations! Made with just a handful of pantry staples like whole milk, sugar, and cornstarch, this recipe delivers a rich and creamy texture without the use of eggs. A touch of butter and fragrant vanilla extract elevate the flavor, while an optional splash of heavy cream adds extra indulgence. Ready in just 20 minutes, this egg-free pastry cream is ideal for filling éclairs, layering cakes, or topping fresh fruit tarts. Whether you’re accommodating dietary preferences or simply seeking a no-egg alternative, this easy recipe is sure to become a go-to favorite in your kitchen.
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Recipe Information
Ingredients
- 500 ml Whole Milk
- 100 g Granulated Sugar
- 45 g Cornstarch
- 30 g Unsalted Butter
- 1 tsp Vanilla Extract
- 50 ml Heavy Cream (optional, for extra richness)
Instructions
In a medium-sized saucepan, combine the whole milk and granulated sugar. Heat the mixture over medium heat, stirring occasionally, until the sugar dissolves and the milk is warm (but not boiling).
Meanwhile, in a separate small bowl, mix the cornstarch with 4 tablespoons of cold milk or water to create a smooth slurry. Ensure there are no lumps.
Once the milk in the saucepan is warm, reduce the heat to low and slowly add the cornstarch slurry while continuously whisking to prevent clumps from forming.
Continue whisking the mixture over low heat as it gradually thickens. This process should take about 5–7 minutes. The cream is ready when it coats the back of a spoon and holds its shape.
Remove the saucepan from heat and immediately whisk in the unsalted butter until fully melted and incorporated.
Stir in the vanilla extract for flavor. If you're using heavy cream for extra richness, fold it in at this stage and mix gently until combined.
Transfer the pastry cream to a clean bowl and cover the surface directly with plastic wrap to prevent a skin from forming.
Allow the cream to cool to room temperature, then refrigerate for at least 2 hours to set. Stir gently before using.
Use the chilled pastry cream to fill pastries, spread it on cakes, or serve as a dessert topping.
Nutrition Facts
Calories |
1271 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 60.2 g | 77% | |
| Saturated Fat | 36.3 g | 182% | |
| Polyunsaturated Fat | 0.6 g | ||
| Cholesterol | 185 mg | 62% | |
| Sodium | 221 mg | 10% | |
| Total Carbohydrate | 166.8 g | 61% | |
| Dietary Fiber | 0.4 g | 1% | |
| Total Sugars | 126.7 g | ||
| Protein | 18.2 g | 36% | |
| Vitamin D | 5.7 mcg | 28% | |
| Calcium | 676 mg | 52% | |
| Iron | 0.2 mg | 1% | |
| Potassium | 807 mg | 17% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
