Microwave Pastry Cream: How To Make it Lump-Free

Preview: Now you can make a microwave pastry cream for your next pie or pudding in minutes. No worries about scorching. Lump-free texture!

Learn how to make a silky smooth microwave pastry cream or cream-pie filling in a microwave as good or better than making it on top of the stove. No worries about scorching, tempering eggs, lumps, etc. Try it out for yourself with a scrumptious banana cream pie or a coconut cream pie.

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:

• It’s faster. One batch of pie filling can be cooked in 7 minutes. Add 5 more to put the ingredients together.
• No need for a double boiler
• Constant stirring and babysitting are unnecessary. But you will have to stir a few times when using a microwave to even out the cooking.
• No worries about scorching
• No need to temper the eggs
• No need to strain pudding if you started using a blender or food processor to mix everything.

Admittedly, microwave ovens aren’t efficient for large quantities. It’s completely understandable why restaurants and bakeries might not use them.  But for home cooks making one or two pies, it’s the best and easiest way, in my opinion.

One thing for sure. I’m less tempted to use a mix (questionable taste and ingredients) or a grocery-store pie (where’s the love and homemade flavor in that?) when I can make a cream-pie filling in a microwave. It’s just too quick and effortless.

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 such as 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

Custard is defined 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 definitely 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 basically refers to any dish thickened with eggs. Pastry cream, often called Creme Patissiere, is a rich and creamy custard for filling eclairs and cream puffs.

I would add cream pie filling to that last sentence.

The recipe I’m giving you is thickened with cornstarch and eggs (yolks, specifically.) 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 also 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.

Eggs:

You only need the yolks for this recipe. Freeze the whites and save for meringue, angel food cake, or egg white omelets.

How do you freeze egg whites?

Here’s a nifty hack if you already own silicone tart molds or muffin cups.

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How to make Microwave Pastry Cream:

I made a banana cream pie with this vanilla pastry cream by simply layering in a couple of bananas. See notes in the recipe for more details.

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