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no-cook pastry cream

(1 rating)
Kitchen Crew
By Kitchen Crew

When homemade pastry cream (AKA crème pâtissière) just isn’t in the cards, here's a quick and easy substitute that’s smooth, rich, and equally indulgent. Made with instant vanilla pudding mix, this recipe is a simple solution for when you need a creamy filling in a flash and can be easily customized by using a different flavor pudding mix (chocolate pastry cream, anyone?). Use this no-cook pastry cream recipe to fill cream puffs, éclairs, tart shells, or in any other recipe that calls for homemade pastry cream. Bonus- this recipe can be made in advance and kept in the fridge up to five days.

Blue Ribbon Recipe

This no-cook pastry cream is so good, we might just start using this recipe even when we do have the time to make homemade crème pâtissière!

— The Test Kitchen @kitchencrew
(1 rating)
yield 2 cup(s)
prep time 35 Min
method No-Cook or Other

Ingredients For no-cook pastry cream

  • 1 1/3 c
    cold heavy cream
  • 1/3 c
    cold whole milk
  • 3 Tbsp
    cold sour cream
  • 1/2 tsp
    vanilla extract
  • pinch
    table salt
  • 1 pkg
    instant vanilla pudding mix (3.4 oz)

How To Make no-cook pastry cream

Test Kitchen Tips
Making this pastry cream ahead of time isn't just a time-saver, it's a great idea! The pastry cream gets smoother and creamier as it rests in the fridge.

For flavor variations, substitute any flavor of instant pudding mix.
  • whisk ingredients
    1
    Whisk the heavy cream, milk, sour cream, vanilla, and salt together in a large bowl.
  • Sift the pudding mix
    2
    Sift the instant pudding mix directly over the wet ingredients.
  • beat the mixture
    3
    Using an electric mixer, blend the ingredients together on medium-low speed until smooth and slightly thickened, about 2 minutes. (It's okay if the pastry cream is slightly lumpy - it will continue to smooth out as it rests in the fridge.)
  • plastic wrap the top
    4
    Press a piece of plastic wrap directly against the surface of the pastry cream, making sure that none of the mixture is exposed. Place in the fridge to chill for at least 30 minutes, up to 5 days, before using.
  • finished pastry cream
    5
    Enjoy in any of your favorite recipes that use pastry cream!
  • Last Step: Don't forget to share! Make all your friends drool by posting a picture of your finished recipe on your favorite social network. And don't forget to tag Just A Pinch and include #justapinchrecipes so we can see it too!
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