My pastry cream isn't setting... how do I thicken it?

Make sure to heat the cornstarch to its gelling temperature (180°F/80°C). If it still isn't setting, you may have used too little starch—so add another tablespoon and repeat. Weighing your ingredients will ensure you don't run into this problem.

Why is my pastry cream runny?

If your custard is runny, you likely haven't used enough starch or haven't heated the mixture to gelling temperature.

Can you overcook pastry cream?

Yes, pastry cream can be overcooked. Too much heat will weaken the bonds provided by starch and make the mixture runny again.

Why is my pastry cream gummy?

You may have used too much starch, especially if you haven't weighed the ingredients. Add a bit of liquid and reheat.

How long can I save pastry cream?

Pastry cream will keep in the refrigerator in an airtight container for about 3-4 days.

Can I freeze pastry cream?

It is not recommended to freeze pastry cream made with cornstarch. Upon thawing, the custard will seep out liquid and split. If you haven't used cornstarch, follow these directions to thaw frozen custard.

Can I make pastry cream without eggs?

Yes, you absolutely can make pastry cream without using eggs. Just use cornstarch instead—this is how many of the classic custard recipes are made anyway.

Can I make custard in the microwave?

Yes, making pastry cream in the microwave is the easiest method.

Vegan Microwave Pastry Cream (Crème Pâtissière)

Description

This vegan microwave pastry cream comes together in less than 10 minutes in one bowl! Fill your donuts, éclairs, mille-feuilles—even cakes or tiramisu with this simple dairy-free & egg-free crème pâtissière. Check out the original recipe (including the stovetop version) in the Quaint Kitchen's post!

Ingredients

Scale

3 tablespoons (35 g) sugar
3 tablespoons (22.5 g) cornstarch
¼ teaspoon nutritional yeast
pinch of turmeric (see notes)
pinch of salt
1 cup plus 1 tablespoon (250 ml) soymilk (unsweetened, see note for alternatives)
1 teaspoon vanilla extract (or sub ½ vanilla bean)
¼ cup (60 g) vegan butter, cubed

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Instructions

Add all dry ingredients into a microwave-safe bowl and whisk.
Gradually add the soymilk then add the vanilla extract and whisk again.
Add the vegan butter, then microwave in 30-second increments, thoroughly whisking each time. Continue until the mixture is thickened and smooth, about 6-7 minutes.
Transfer to a wide container and cover with cling wrap, pressing it over the surface to prevent skin from forming. Let cool at room temperature until lukewarm, then pour into a piping bag to use.
If using the pastry cream later, refrigerate it in an airtight container for up to 3-4 days. Once out of the fridge, it will be much firmer. Smooth it out by vigorously whisking, or by using an immersion blender.

Notes

Ground turmeric is used only to color the custard a bit yellow/orange. Be careful not to go overboard because turmeric has a really strong flavor! Alternatively, you may use a vegan food dye.

I like to use unsweetened, unflavored soy or cashew milk in most baking projects. They are creamy without imparting too much flavor, unlike coconut. If using sweetened milk, make sure to adjust the amount of sugar.

If you didn't whisk the dry ingredients adequately or didn't thoroughly mix the custard at appropriate intervals, the pastry cream may have come out lumpy. An immersion blender will get rid of the lumps in your custard without compromising on flavor.

This custard won't have a good texture if frozen and thawed.

Prep Time: 2 minutes
Cook Time: 7 minutes
Category: Dessert
Method: Microwave
Cuisine: Universal

Keywords: pastry cream, vegan