Pastry Cream

Pastry Cream

Thick and luscious pastry cream to fill all your dessert needs. Dairy-free, gluten-free, and low-FODMAP. Go ahead, lick the whisk. Created for Prinsesstarta!

By, variation of Ina Garten's pastry cream from her strawberry tarts recipe

Pastry cream (or custard as it is referred to in the UK) is a lovely, thick, rich pudding-like substance that is used to fill tarts, hold together cake layers, and encompass the soft inside of baked goods such as eclairs and doughnuts. Most pastry cream is made with dairy, hence the name cream! What I've done to Ms. Garten's scrumptious recipe is simply replace milk with Almond Milk, heavy cream with homemade Almond Cream, and butter with coconut oil. It works like a charm and smooth as silk with a tempting adult flavor thanks to the Cognac.

P.S. My vegan folks, I am still working on a vegan pastry cream, and I hope to have one ready to share with you within the next several months. Honestly, the ones I have made so far are missing the right flavor. If you have a favorite vegan pastry cream recipe, would you please let us know?


  • 5 egg yolks
  • ¾ cups granulated raw sugar
  • 3 Tbsp cornstarch
  • 1 ½ cups scalded Almond Milk
  • ½ tsp pure vanilla extract
  • 1 tsp Cognac
  • 1 Tbsp coconut oil
  • 1 Tbsp Almond Cream


  1. In large bowl of mixer fitted with paddle attachment, add egg yolks and sugar. Beat at medium-high speed until thick, approximately 4 minutes. This will result in a beautiful, pale yellow, thick cream that reminds me of marshmallow Peeps...cheep cheep!
  2. With mixer on low speed, add to sugared eggs cornstarch; combine well.
  3. With mixer on low speed, add to mix hot almond milk. Mix until combined.
  4. Transfer mixture to medium saucepan. At stove, heat mixture on low heat, constantly stirring wth a wooden spoon for 5 - 7 minutes or until mixture thickens.
  5. By hand, vigorously whisk mixture for 2 minutes with stove on low heat. Mixture will become very thick and resemble pudding. You will get tired! That's OK, always remember there is a little bottle of Cognac next you on the counter...hint, hint.
  6. Turn off stove and remove saucepan from stove. Add to mixture vanilla, Cognac, coconut oil, and almond cream; whisk well to combine.
  7. Over a large bowl, set a mesh strainer. Pour mixture into mesh strainer, and using spatula, press mixture through sieve to remove any clumps.
  8. Cover top surface of mixture with plastic wrap to prevent a skin from forming. Immediately refrigerate for several hours before using.


  • This recipe makes approximately 2 cups of pastry cream which is enough for one Prinsesstarta.
  • Use Pastry Cream in any recipe that calls for vanilla dessert pudding or vanilla custard.
  • Pastry Cream keeps well in refrigerator with surface of cream covered in plastic wrap. Use within 3 days and best if used within 24-hours of making. Best to whisk it vigorously for a few seconds before using. Pipes very, very well.
  • Migraine Warning: Nuts (Almonds) and Alcohol (Cognac).