This Homemade French Vanilla Pudding Recipe (Pastry Cream) yields a rich vanilla bean pudding that's great for filling cakes, cream pies, or just eating on its own. Ditch the instant pudding mix with this easy homemade version that uses simple ingredients. Pastry cream is also very customizable and can be easily flavored with spices or other extracts.
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The first time I made homemade vanilla pudding (pastry cream) with a real vanilla bean my world was changed. I know that sounds dramatic, but I truly didn't know that it could be so easy and taste so much better than instant pudding. I used it to fill a vanilla tart crust and topped it with lots of fresh blueberries and raspberries. The base recipe is adapted from Chef Iso. I add kosher salt to mine round out the flavor profile.
So, what is French vanilla? Rather than a type of vanilla, French vanilla is a flavor describes the combination of vanilla and egg yolks. So it doesn't have to be vanilla bean, but I think it's important to try this recipe with the real thing first. I found real vanilla beans at Trader Joes for $2.99 for 2, which is a pretty good deal! You can also substitute for ½ tablespoon of vanilla bean paste or a full tablespoon of vanilla extract. Sometimes I like to use both vanilla bean and vanilla extract, especially if you're eating it straight, for maximum vanilla flavor.
Some of my favorite dessert recipes use pastry cream. I've taken this base pastry cream recipe and changed the flavor many many times to use in other desserts. I put a pumpkin spin on it for these pumpkin creme brulee donuts. Another favorite is a mango version I developed to fill mango choux au craquelin. See the substitutions and variations section for more flavoring ideas.
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Why you'll love this recipe
- You only need a few ingredients for the recipe. Basically if you have fresh milk and vanilla beans or vanilla bean paste, you're in business.
- The vanilla flavor is bold and the speckles from the seeds are so beautiful.
- This is a very quick recipe. You really only need 15 minutes of cooking and then 15 minutes of chilling, if you chill it spread out on a sheet pan.
Ingredients
- Whole milk is the base of the pudding. It adds moisture and richness. I prefer whole milk for extra richness, but any milk will work.
- Granulated sugar sweetens the pastry cream.
- Egg yolks add richness, flavor and structure.
- Cornstarch and all-purpose flour are the thickening agents.
- Kosher salt balances the sweetness and the overall flavor profile.
- Vanilla bean flavors the pudding.
See recipe card below for a full list of ingredients and measurements.
Substitutions and variations
Here's how to customize this homemade french vanilla pudding recipe (pastry cream) to your liking:
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- Vanilla — swap the vanilla bean for ½ tablespoon of vanilla bean paste or a full tablespoon of vanilla extract. Sometimes I like to use both vanilla bean and vanilla extract, especially if you're eating it straight, for maximum vanilla flavor.
- Another flavoring — easily swap the vanilla bean for almond, rum or maple flavoring. Start with 1 teaspoon and adjust after cooking, as necessary.
- Spices — add ground cinnamon, cardamom, ginger, or nutmeg when simmering the milk.
- Butter — for even more richness, add up to two tablespoons of room temperature or cold unsalted butter to the pudding when you turn off the heat on the final cook. Whisk until it's melted in.
- Gelatin — if you're using this to fill a pie or tart shell I recommend adding gelatin so it cuts nicely. At the start of cooking, bloom 1 ½ teaspoon of unflavored granulated gelatin in 1 ½ tablespoons of cold water in a small bowl for 5 minutes. Whisk the bloomed gelatin into the warm liquid mixture after tempering the eggs, before heating it to thicken. Be sure not to heat the pudding to boiling (212°F) as gelatin degrades at that temperature. Pour the warm, cooked pudding directly into the pie or tart shell and allow to set in the refrigerator overnight.
- Heavy cream — upgrate the pudding to a crème légère by folding in whipped cream. Whip ½ cup of heavy cream to stiff peaks and fold into the chilled pudding gently with a rubber spatula.
This recipe has not been tested with any substitutions or variations. If you try any, please let me know how it turned out by commenting below!
How to make This Homemade French Vanilla Pudding Recipe (Pastry Cream)
Step 1: Slice the vanilla bean pod down the center. Scrape out the seeds with the back of the knife. Add the seeds and empty vanilla pod to the milk in a medium saucepan over medium heat and stir milk until just simmering. Remove from heat and set aside. Do not do this so much ahead of time that it cools down. You want it still warm for the next step.
Step 2: Combine the granulated sugar and egg yolks in a medium bowl. Whisk egg yolks and sugar by hand until light yellow and fluffy.
Step 3: Add flour and cornstarch and whisk until thoroughly combined and lightened in color even further.
Step 4: Very slowly stream in the warmed vanilla milk with a ladle or heatproof measuring cup while whisking vigorously to prevent cooking the eggs. Continue slowly adding in the milk mixture until it is all combined, discarding the vanilla pod when you get to it.
Step 5: Return the entire mixture to the medium saucepan and place over low heat. Whisk constantly until the pastry cream has thickened to a pudding consistency (coats the back of a spoon). This can take 5+ minutes. I also like to use an instant read thermometer to check that it has reached 165°F. Add the kosher salt. Stir, taste, and add more to your liking.
Step 6: Remove from the heat promptly and pour into a bowl or a sheet tray. Cover with plastic wrap to avoid a skin from forming. Place in the refrigerator to cool and set for at least 4 hours, if using a bowl, or at least 15 minutes if chilling on a sheet pan.
Top tips
- Chill the pudding on a sheet tray for faster chilling time. More surface area means the cold air in the refrigerator can chill the pudding faster. Just be sure to cover the top with plastic wrap touching the surface to prevent a skin from forming.
- If you don't use the spent vanilla pod in this recipe, you can freeze it to use another time.
- If you need a recipe to use up the leftover egg whites, try macarons or pavlova.
Recipe FAQs
Store the pudding in an airtight container in the refrigerator for up to 4 days. If you added gelatin, I do not recommend freezing the pudding as gelatin degrades at freezing.
I do not recommend omitting the eggs. They are vital for structure and the French vanilla flavor.
Yes, swap the vanilla bean for ½ tablespoon of vanilla bean paste or a full tablespoon of vanilla extract. Sometimes I like to use both vanilla bean and vanilla extract, especially if you're eating it straight, for maximum vanilla flavor.
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Lastly, if you make this Homemade French Vanilla Pudding Recipe (Pastry Cream) be sure to leave a comment or give it a rating. I love to see when people make my recipes, so please tag me @youthsweets on Instagram if you post!
📖 Recipe
Homemade French Vanilla Pudding Recipe (Pastry Cream)
Ingredients
Pudding
- 1 whole vanilla bean
- 1 ¾ cup whole milk (430g)
- 4 egg yolks (60g)
- ½ cup granulated sugar (100g)
- 2 tablespoon all-purpose flour (16g)
- 2 tablespoon cornstarch (24g)
- ¼ teaspoon kosher salt
Instructions
Do ahead
- Pastry cream can be made a few days ahead of time and stored in the refrigerator until ready to use.
- Get out a medium bowl OR a large sheet pan for chilling the pudding.
Make the pastry cream
- Slice the vanilla bean pod down the center. Scrape out the seeds with the back of the knife.
- Add the seeds and empty vanilla pod to the milk in a medium saucepan over medium heat until just simmering. Remove from heat and set aside. Do not do this so much ahead of time that it cools down. You want it still warm for the next step.
- Combine the granulated sugar and egg yolks in a medium bowl. Whisk by hand until light yellow and fluffy. Add flour and cornstarch and whisk until thoroughly combined and lightened in color even further.
- Very slowly stream in the warmed vanilla milk with a ladle or heatproof measuring cup while whisking vigorously to prevent cooking the eggs. Continue slowly adding in the milk mixture until it is all combined, discarding the vanilla pod when you get to it.
- Return the entire mixture to the medium saucepan and place over low heat. Whisk constantly until the pastry cream has thickened to a pudding consistency (coats the back of a spoon). This can take 5+ minutes. I also like to use an instant read thermometer to check that it has reached 165°F. Add the kosher salt. Stir, taste, and add more to your liking.
- Remove from the heat promptly and pour through a fine mesh sieve into a bowl or a sheet tray. Cover with plastic wrap to avoid a skin from forming.
- Place in the refrigerator to cool and set for at least 4 hours, if using a bowl, or at least 15 minutes if chilling on a sheet pan.
Video
Notes
Nutrition
Originally published 12/11/2025.
So easy and incredibly delicious. One of my favorite base recipes! Full disclosure, I am the author of this recipe.