Eggless Cornstarch Pastry Cream

Pastry cream is one of those foundational recipes that shows up everywhere — piped into éclairs, layered in fruit tarts, spooned into cream puffs — yet most versions rely heavily on egg yolks for their thick, custardy texture. This one skips the eggs entirely and uses cornstarch as the thickener instead, delivering a silky, spoonable cream that sets up beautifully without any compromise on richness. Whole milk and a finish of real butter keep it tasting indulgent, while pure vanilla extract rounds everything out with that classic, warm flavor. The technique is straightforward: whisk the dry ingredients together, slowly bring in the milk, and cook it low and steady until it thickens into something glossy and luscious. Pressing plastic wrap directly onto the surface before chilling is the small but crucial step that keeps the texture perfectly smooth all the way through. Once it's cold and set, a quick 30-second whisk brings it back to a pipeable, creamy consistency that's ready to fill whatever you're making. This recipe makes enough for 6 servings, so it's ideal for a full batch of pastries or a generous layered dessert.

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