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By: Oriana Romero/Published: /Updated: / 37 Comments
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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. The recipe includes step-by-step photos and lots of tips.
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Table of Contents hide
1.Eggless Pastry Cream Recipe Highlights
3.Step By Step Recipe Photo Tutorial
4.Frequently Asked Questions
5.Storing Instructions
6.More Recipes You’ll Love!
7.Easy Eggless Pastry Cream Recipe
Eggless Pastry Cream Recipe Highlights
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 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 pastry cream without eggs.
Ingredients Notes & Substitutions
Please check the recipe card at the bottom of the post for exact quantities and instructions(scroll down).
You’ll need:
- Sugar: Regular white granulated sugar o caster sugar.Cornstarch
- Black salt: I only use it to add the “eggy” tasteto 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 aboutHow to Make Evaporated Milkat home.
- Butter: I prefer to use unsalted butter, but if you only have salted butter handy, you can use it. In this case, skip the salt called in the recipe.
- Vanilla extract: For optimal flavor, reach for pure vanilla instead of imitation. Even better, tryhomemade vanilla extract!
Step By Step Recipe Photo Tutorial
Please check the recipe card at the bottom of the post for exact quantities and detailed instructions(scroll down).
1 – Whisk together sugar, cornstarch, and salt in a medium saucepan.
2 – 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.
3 – Strain the pastry cream through a fine-mesh sieve into a bowl.
4 – 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.
5 – Refrigerate until chilled, at least 2 hours and up to 3 days. Just before using, whisk until smooth.
Frequently Asked Questions
What Is Pastry Cream Used For?
Pastry Cream (or Creme Patissiere) is used to fill profiteroles, eclairs, tarts, donuts, and cakes (such as Boston pie cake).
Can I freeze my egg-free pastry cream?
I don’t recommend freezing pastry cream because it separates as it thaws and ruins the consistency.
Does pastry cream need to be refrigerated?
Yes! It should always be kept chilled. I recommend covering the entire surface of the pastry cream with a piece of plastic wrap.
Can I use regular milk instead of evaporated milk?
For best results, I recommend following the recipe exactly.The evaporated milk helps improve texture and adds an incredible amount of flavor.
Can I skip the black salt?
Yes, you can! I only use it to add the “eggy” tasteto the pastry cream. You can omit it or substitute it for kosher or sea salt.
Storing Instructions
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.
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.
More Recipes You’ll Love!
- Perfect Eggless Tart Crust
- How to Make Pie Crust from Scratch
- Easy Eggless Lemon Curd
- How to Make Sour Cream at Home
- How to Make Evaporated Milk
- Eggless Fruit Tart
- More recipes…
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Easy Eggless Pastry Cream Recipe
Oriana Romero
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.
4.60 from 42 votes
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Prep Time 10 minutes mins
Cook Time 10 minutes mins
Total Time 20 minutes mins
Servings 3 cups
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.
Oriana’s 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” tasteto 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 aboutHow to Make Evaporated Milkat 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.
★Did you make this recipe? Don’t forget to give it a star rating below!
Please note that nutritional information is a rough estimate and it can vary depending on the products used.
Nutrition
Calories: 441kcalCarbohydrates: 53gProtein: 12gFat: 20gSaturated Fat: 13gSugar: 39g
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Course Dessert
Cuisine French
Calories 441
Keyword dessert eggfree Eggless pastry cream
Eggless Baking Frequently Asked Questions
You’ve asked, and I’ve answered! Read on for a handful of answers to the most frequently asked questions abouteggless baking.
FAQs
Originally posted in Abril 2020, the post content was edited to add more helpful information, with no change to the recipe in May 2022.
Welcome to my eggless kitchen!
Thanks for stopping by! I’m Oriana, a wife, mom to three wonderful kids, and a passionate baker and cooker of all eggless things delicious. My goal is to give you the confidence and knowledge to cook and bake without eggs while providing quality recipes that your whole family will love. I’m really happy that you’re here, so take a seat and have fun exploring! Read More…
