Microwave Pastry Cream: How To Make It Lump-Free
Sneak Preview: Make silky, lump-free pastry cream in minutes with your microwave. This method skips the stovetop and gets straight to the good stuff—creamy, versatile filling for pies, tarts, trifles, and more.
As an Amazon Associate, I earn from qualifying purchases.
Discover the secret to creating a lusciously smooth microwave pastry cream or cream pie filling that rivals, or even surpasses, the traditional stovetop method. Say goodbye to scorching, tempering eggs, and those pesky lumps—this microwave technique is your hassle-free ticket to perfection!
Try it out for yourself with a tasty banana cream pie or a coconut cream pie.
Why Use the Microwave?
This small-batch method delivers ultra-smooth pastry cream in 7 minutes or less—no scorching, no fuss. Here’s why it works so well at home:
- Faster than stovetop
- No double boiler required
- No tempering eggs or constant stirring
- No straining if you blend before cooking
- No risk of scorching
While restaurants skip the microwave due to batch size limits, it’s a game-changer for home cooks making one or two pies. It beats boxed pudding and store-bought fillings every time for taste and convenience.
Ingredients and Substitutions
- SUGAR:
- Granulated white sugar works best.
- For fewer calories, try Swerve.
- EGG YOLKS:
- Large eggs (50 gr ± are standard).
- Save the whites for meringues, omelets, or angel food cake. Or freeze.
- CORNSTARCH:
- Makes a lighter-tasting, more delicate product
- Substitute all-purpose flour, either bleached or unbleached.
- MILK:
- Any dairy milk from skim to whole.
- Higher fat content yields a richer cream.
- VANILLA:
- Pure vanilla extract or vanilla bean paste for a gourmet touch.
- BUTTER:
- Unsalted is preferred
- Adds richness and smoothness.
Step-by-Step: How To Make Microwave Pastry Cream
#1 Blend everything first
Use a blender or whisk to combine the first five ingredients until smooth. This prevents lumps before they start.
#2 Microwave in short bursts
Transfer to a large microwave-safe bowl. Heat on HIGH for 3 minutes, then whisk well.
#3 Stir and continue heating
Microwave in 1-minute intervals, whisking each time, until thick and glossy.
#4 Add flavor and cool
Stir in butter and vanilla. Cover with plastic wrap directly on the surface and let cool.
📌Kitchen Tip📌 How to freeze extra egg whites:
Pour each egg white into silicone tart molds or muffin cups and freeze until solid. Pop them out and store in a zip-top bag. No labeling needed—just grab however many you need for meringue, waffles, or angel food cake.
Shared and Loved
“Love this recipe, and I discovered that you can made an amazing chocolate version by adding 1/2 cup of cocoa to the blended mixture. So good! I’ll never buy boxed pudding again.”–MARIANNE
Microwave Pastry Cream (No Lumps, No Scorching)
Ingredients
- 2 ¼ cups (511 g) milk
- 4 (72 g) egg yolks
- ⅔ cup (131 g) sugar
- ¼ cup (28 g) cornstarch
- ⅛ teaspoon salt
- 1 teaspoon vanilla bean paste or vanilla extract
- 2 tablespoons butter
Instructions
- Blend ingredients in a blender or mix by hand until completely smooth. 2 1/4 cups (511 g) milk, 4 (72 g) egg yolks, 2/3 cup (131 g) sugar, 1/4 cup (28 g) cornstarch, and 1/8 teaspoon salt.Blend for about 10 seconds. There may be a lot of foam. That’s OK–it will disappear when cooked.
- Pour into a large microwave-safe bowl. (Bowl should hold at least 2 quarts. The milk will boil up.)
- Microwave on HIGH for 3 minutes. Remove and whisk well.
- Continue microwaving in 1-minute intervals, whisking between each, until the mixture thickens and coats the back of a spoon (usually 6–7 minutes total or however long it takes–some ovens are SLOW).
- Stir in 2 tablespoons butter and 1 teaspoon vanilla bean paste or vanilla extract until fully melted and incorporated.
- Cover with plastic wrap pressed against the surface to prevent a skin. Let cool at room temperature or chill.
Notes
Equipment
Nutrition
All images and text ©️ Paula Rhodes for Salad in a Jar.com
FAQs
- Can I convert my stovetop cream pie recipe to the microwave?
- Probably! Blend all ingredients (except flavorings like butter and vanilla), then cook following this recipe’s instructions. Since your amounts may differ, cook until the mixture heavily coats a spoon—then stir in your flavorings.
- Can I freeze pastry cream?
- Not recommended. Freezing changes the texture, especially with cornstarch-based recipes like this one. Some bakers try to fix it after thawing, but it’s rarely worth the effort.
- Can I use flour instead of cornstarch?
- Check the Ingredients and Substitutions section above. If you prefer flour, try my Banana Pudding recipe or this Creamy Microwave Chocolate Pie—they both use flour and are just as creamy.
Final Thoughts
Once you try pastry cream in the microwave, you may never go back to stovetop versions. Whether you’re filling a pie, making fruit tarts, or just spooning it into a bowl with sliced strawberries, this recipe delivers every time.
Need help troubleshooting? Email me: Paula at saladinajar.com—photos welcome!
Paula Rhodes, owner
As a retired home economist, I created Saladinajar.com to share my belief that you don’t have to be a chef to find joy in creating homemade food worth sharing. Bread machines (used in an unconventional way), homemade yogurt, and quick microwave recipes are my specialty.