12+ Pastry Creams Flavors: Take Your Desserts from Basic to Brillant

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Made vanilla pastry cream a few times but never really thought about trying other flavors? Or looking for some fresh ideas to shake things up?

Either way, I’ve got you covered!

Pastry cream is super versatile, and the possibilities for flavoring it are pretty much endless. Whether you’re craving something rich and chocolatey, bright and fruity, or infused with warm spices, there’s a flavor for every mood and occasion.

Below, I’ve rounded up some of the most delicious pastry cream variations—plus links to full recipes so you can give them a go. I divided them into a few categories so it’s easier to find what you’re looking for.

Classic Stir-Ins

These are the simplest ways to add variety to your pastry cream. Just stir in one or two extra ingredients during the cooking process, and voilà—you have a new, flavorful twist on the classic.

Vanilla

The foundation of all pastry cream variations, vanilla is the classic choice that pleases everyone. Its smooth, neutral taste makes it perfect for any dessert, especially when catering to a variety of palates.

Need a refresher? Check out my vanilla pastry cream recipe.

Chocolate

A close second in popularity, chocolate pastry cream is rich, indulgent, and easy to make. Just stir in chopped chocolate after taking the pastry cream off the heat, and you’re good to go.

Here’s the link to my chocolate pastry cream recipe.

Coffee

If you’re a coffee lover, this one’s a no-brainer. Stir instant coffee, espresso powder, or a splash of your favorite brewed coffee into the milk for a bold and aromatic variation.

Check out my coffee pastry cream recipe for details.

Matcha

For a twist on traditional flavors, matcha adds an earthy, slightly bitter note that pairs well with many desserts. Stir in a couple of teaspoons of matcha powder to the milk, and you’ll have a beautiful green pastry cream with a unique flavor. It’s a fan favorite, though not for everyone.

Feel like testing it out? Here’s my matcha pastry cream recipe.

Caramel

A luxurious option, caramel pastry cream is rich and deep in flavor. The trickiest part is making caramel sauce first, but if you’re short on time, store-bought caramel works as well.

Here’s my caramel pastry cream recipe if you’re interested.

Pistachio

If you love pistachios, this one’s for you. A combination of pistachio paste (or homemade ground pistachios) and white chocolate creates a rich, nutty pastry cream that’s hard to resist.

Check out my pistachio pastry cream for details.

Maple

Got maple syrup in the cupboard? Swap out some of the sugar for this beloved sweetener, and you’ll get a smooth, subtly caramelized pastry cream.

Read my maple pastry cream recipe if you want to learn more.

Pumpkin

Pumpkin spice lovers, this one’s a treat! A bit of pumpkin purée and warm spices transform pastry cream into a cozy, autumn-inspired delight.

If you love pumpkin-spiced everything, you’ll love this one, too.

Check out my pumpkin pastry cream recipe for details.

Fruity Flavors

While fruit-flavored pastry creams aren’t as bold or intense as fruit curds, they offer a fresh, unique alternative to traditional pastry cream flavors. They’re a great way to introduce a fruity element to your desserts.

Lemon

The easiest of the fruit flavors, lemon pastry cream comes together quickly. Just squeeze some fresh lemon juice, zest a bit of lemon peel, and mix it in at the right moment.

If you love a bright citrus flavor without the tangy punch of lemon curd, this one is perfect.

Here’s the link to my lemon pastry cream recipe.

Strawberry

A little more effort than lemon, but still straightforward. Start by pureeing strawberries (frozen ones work great, too), then add the puree at just the right time.

The result? A subtly pink, strawberry-infused pastry cream that brings a taste of summer—even in the dead of winter.

This strawberry pastry cream recipe is where I share all the details.

Raspberry

This one takes a bit of work, but the reward is worth it.

The tricky part? After blending the raspberries, you’ll need to strain them to remove the seeds. And yes, that step is necessary—no one likes a grainy pastry cream.

On the bright side, raspberry pastry cream is versatile and works well with both fresh and frozen berries, making it a great choice year-round.

(Want to skip straining? Use store-bought raspberry puree instead.)

Check out my raspberry pastry cream recipe for more.

Infusions

Infusions are exactly what they sound like—you simmer milk with a flavoring ingredient, let it steep to absorb the flavors, then strain it before using it to make your pastry cream.

Earl Grey

Earl Grey may not be the most common dessert flavor, but it’s one that’s definitely worth exploring. Its delicate floral and citrusy notes create a subtle yet sophisticated pastry cream.

If you’d like to enhance the flavor, try pairing it with something complementary, like this Earl Grey powdered sugar glaze.

Here’s my recipe for Earl Grey pastry cream.

Ginger

Looking for a warm and cozy option? This ginger pastry cream with a bit of a cinnamon kick is definitely worth testing out. Pair it with a cinnamon glaze or a chocolate ganache and you’re good to go.

Want to give it a go? Here’s my ginger pastry cream recipe.