Why Sous Vide Pastry Cream? Discover the Benefits and Learn How to Do It

Why Would You Sous Vide Pastry Cream And How Can You Do It?

Have you ever wished to achieve a perfectly smooth, luscious, and velvety pastry cream without the fear of curdling or overcooking it? Look no further than sous vide! Sous vide, a French cooking technique meaning “under vacuum,” involves cooking food in a temperature-controlled water bath. Although typically associated with meat or vegetables, sous vide can also work wonders for pastry cream. In this article, we will explore why you should consider sous vide for pastry cream and guide you through the process.

1. Precise Temperature Control

One of the primary reasons to sous vide pastry cream is the precise temperature control it offers. With traditional stovetop methods, it’s challenging to maintain a constant temperature. Thermometers can fluctuate, and heat distribution may be uneven, causing the cream to curdle or develop lumps. However, sous vide cooking eliminates these concerns by cooking the cream gently at a consistent temperature, resulting in a perfectly silky-smooth consistency every time.

2. Even Heat Distribution

When you cook pastry cream on a stovetop, it is easy for the bottom of the pan to get too hot and cause the cream to scorch, resulting in a burnt taste. Conversely, the top layer may not receive enough heat, leaving you with raw cream. Sous vide cooking solves this problem by evenly distributing heat throughout the water bath, ensuring that every part of the pastry cream is cooked evenly.

3. Minimizes Risk of Overcooking

Traditionally, pastry cream is cooked by constantly stirring it over high heat until it reaches the desired consistency. However, this process requires vigilant attention and increases the risk of overcooking, leading to a thick, stodgy cream. Sous vide eliminates the need for constant stirring while reducing the risk of overcooking. By cooking the pastry cream at a lower, controlled temperature, it allows you to achieve a smooth and luxurious texture without the fear of it becoming too thick.

4. Hands-Off Cooking

One of the joys of using sous vide for pastry cream is the hands-off cooking experience. Once you’ve prepared the cream mixture, you can simply seal it in a vacuum-sealed bag or airtight container and place it in the water bath at the desired temperature. Unlike stovetop cooking, where you have to constantly watch and stir the cream, sous vide allows you to set the timer and move on to other tasks. It’s a convenient method that frees up your time and reduces the chances of accidental mishaps.

5. Enhanced Flavors and Consistency

Sous vide cooking helps enhance the flavors and consistency of pastry cream. By cooking the cream at a lower and more controlled temperature, it allows the flavors to meld and intensify slowly over time. The gentle cooking process also results in a cream with superior texture, avoiding any curdling issues associated with traditional methods. The end result? A more flavorful and velvety pastry cream that will leave your taste buds dancing with delight.

6. How to Sous Vide Pastry Cream

Now that you understand the advantages of sous vide for pastry cream, let’s explore how to do it:

I. Gather Your Ingredients and Equipment

First, gather all the necessary ingredients for your pastry cream, such as milk, sugar, eggs, cornstarch, vanilla extract, and any additional flavors you desire. You will also need a sous vide immersion circulator or a water bath and vacuum-sealed bags or airtight containers suitable for sous vide cooking.

II. Prepare the Cream Mixture

In a saucepan, combine your chosen proportion of milk, sugar, and any additional flavors. Heat the mixture over medium heat until it begins to simmer. In a separate bowl, whisk together eggs and cornstarch until well combined. Slowly pour the hot milk mixture into the egg mixture, whisking constantly to prevent curdling. Return the mixture to the saucepan and continue whisking over medium heat until it thickens to the desired consistency. Remove from heat and strain if necessary.

III. Sous Vide Cooking

Pour the cream mixture into a vacuum-sealed bag or an airtight container suitable for sous vide cooking. Seal the bag or container, ensuring all the air is removed. If using a bag, you can use the water displacement method to remove any remaining air. Preheat the water bath to the desired temperature, usually between 170°F (77°C) and 180°F (82°C). Place the sealed bag or container into the water bath and cook for around 1-2 hours, or until the cream reaches the desired consistency.

IV. Finishing Touches

After the cooking time is complete, carefully remove the bag or container from the water bath. If using a bag, transfer the cream to a bowl and whisk vigorously until smooth. If using an airtight container, give it a gentle stir with a spatula. Cover the cream with plastic wrap, ensuring it touches the surface to prevent a skin from forming. Refrigerate for a few hours until completely chilled and set.

And there you have it! Sous vide pastry cream that is creamy, smooth, and utterly delectable. The possibilities for using this luscious cream in various pastry creations are endless. So, why not give sous vide a try and take your pastry cream to a whole new level of luxuriousness?


Sous vide cooking offers a range of benefits when it comes to making pastry cream. From precise temperature control to ensuring even heat distribution and minimizing the risk of overcooking, sous vide takes away the guesswork and allows you to achieve perfect results every time. The enhanced flavors and silky-smooth texture are worth the investment in a sous vide immersion circulator or water bath. So go ahead, indulge in the art of sous vide pastry cream and elevate your dessert creations to new heights.

Joseph Hubbard

Joseph Hubbard is a seasoned journalist passionate about uncovering stories and reporting on events that shape our world. With a strong background in journalism, he has dedicated his career to providing accurate, unbiased, and insightful news coverage to the public.

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