Microwave Pastry Cream: How To Make It Lump-Free
Sneak Preview: Yes. You can make a microwave pastry cream for your next pie or pudding in minutes. No worries about scorching. Lump-free texture!
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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.
Happy Cooks Speak Up
“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
Why Use a Microwave?
In only 7 minutes (or less), you can make the smoothest, tastiest cream pie filling your taste buds have ever encountered. Here’s why:
- Faster
- No need for a double boiler
- No constant stirring and babysitting (just the occasional “stir” to even out the cooking)
- No worries about scorching
- No need to temper the eggs
- No need to strain pudding when using a blender or food processor to mix everything before you start
Microwaves aren’t efficient for large quantities, which explains why restaurants and bakeries avoid them. However, for home cooks who only make one or two pies, it’s the best and easiest option.
One thing is clear: using a mix with questionable taste and ingredients or buying a grocery-store pie lacking homemade flavor is no longer tempting. With the convenience of making a microwave cream pie filling, it’s quick and easy to achieve a delicious homemade taste.
What is the Difference Between pudding and Custard and Cream Pie Filling and Pastry Cream?
They all begin with milk and sugar. From there, it depends on how you choose to thicken the mixture. It also matters where you live as to how these terms are understood.
Some people describe pudding as having no eggs, as seen in the definition below.
“Pudding is made by cooking the milk and sugar base and adding cornstarch to thicken the mixture. This leads to a semisolid consistency and creamy texture. It is usually served chilled, but it can be served warm or at room temperature.”
The Delicious Differences Between Custard, Pudding, and Mousse Jessica Levinson, MS, RDN, CDN
Others define custard as milk, sugar, and eggs with no other thickener.
“Custard is made by cooking the milk and sugar base and adding whole eggs to thicken the mixture. When cooled, the mixture solidifies, leaving you with the jiggly consistency and silky texture.“
The Delicious Differences Between Custard, Pudding, and Mousse Jessica Levinson, MS, RDN, CDN
We’re not talking about that kind of custard today. Never mind that some people use the term interchangeably with pudding or pie filling.
According to Leaf.TV, Custard refers to any dish thickened with eggs. Often called Creme Patissiere, pastry cream is a rich and creamy custard filling in eclairs and cream puffs.
I would add cream pie filling to that last sentence.
The recipe I’m giving you uses cornstarch and eggs (yolks, specifically) to thicken the filling. I have another recipe for pudding/pie filling that calls for flour. The end result is a little more sturdy and not quite as delicate, but still irresistibly tasty (and easy to make in a microwave.)
Ingredients and Substitutions
- MILK: Whole milk will result in the richest and creamiest pudding. Using 2% and non-fat milk is acceptable and will result in a thick consistency.
- SUGAR: I use granulated sugar for the best taste. If you want fewer calories, try Swerve. It’s a 1-1 ratio when you substitute for sugar.
- THICKENER: Cornstarch is my thickener of choice in this recipe. However, flour works, too. Cornstarch makes a lighter-tasting product with a more delicate texture. There is a time and place for either one.
- EGGS: You only need the yolks for this recipe. Freeze the whites and save them for meringue, angel food cake, or egg white omelets.
📌Kitchen Tip📌 How Can I Freeze Egg Whites?
Here’s a nifty hack for freezing egg whites if you already own silicone tart molds or muffin cups.
How To Make Microwave Pastry Cream
FAQ
I add about 1/2 cup of flaked, sweetened, or unsweetened coconut(depending on your sweet tooth) to the filling after you add the vanilla and butter. Pour the cream filling into a baked pastry pie shell. Cover with whipped cream and garnish with toasted coconut.
Layer the vanilla pastry cream with sliced bananas. See the notes in the recipe for more details.
Probably. Put all the ingredients except flavorings, like vanilla extract and butter, into your blender. Cook in your microwave according to the directions in this recipe. Because your recipe might be bigger or smaller than mine, the times may be different. Keep cooking or quit cooking when the pudding or cream heavily coats a spoon. Then, whisk in the flavorings and butter.
I don’t recommend it. Freezing changes the texture. Some say that pastry cream with flour holds up better than a recipe made with cornstarch, like this one. I’ve read that some people have figured out how to fix it when it separates, but it sounds like a lot of trouble to me.
Can I use flour instead of cornstarch?
See the notes about this in the Ingredients and Substitutions section above. My recipe for Banana Pudding uses flour if you want to take a look at it.
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Microwave Pastry Cream for a Cream Pie Filling
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
- Dump 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 into blender or food processor. (See notes if you need to do this by hand.)
- Blend for about 10 seconds. There may be a lot of foam. That’s OK–it will disappear when cooked.
- Pour into a 2-quart glass batter bowl. (DO NOT USE A SMALLER CONTAINER–it could boil over and make a mess.)
- Cook in a microwave on HIGH for 5-7 minutes. Whisk well after 3 minutes and every minute thereafter. Microwaves vary wildly. If the pudding mixture is not thick after 7 minutes, keep cooking and stirring until the custard looks like pudding. It should heavily coat a spoon.
- Stir 1 teaspoon vanilla bean paste or vanilla extract and 2 tablespoons butter into the thickened custard.
- Press plastic wrap over the surface to prevent a skin from forming. Let cool on the counter (or in an ice bath if you are short on time) until lukewarm, then pour filling into prepared crust. Again press plastic wrap against the surface and refrigerate until filling is cold and firm.
Notes
Equipment
Nutrition
All images and text ©️ Paula Rhodes for Salad in a Jar.com
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.