The BEST pastry cream recipe I've found and I've looked all over the internet and in cookbooks. It's the perfect consistency and sweetness I was looking for. Other recipes I've tried have been way too eggy. The 2 yolks + 1 egg is perfect. It tastes just like filling in the Beard Papa's cream puffs in NYC that I love. When it's still hot, I like to run it through a fine mesh sieve to get rid of any lumps. I chill for several hours, and it comes out so smooth and delicious.

Reviewed On: Nov. 19, 2008

I didn't really care for this recipe. The texture was all right (maybe a bit too dense and even chewy like actual bread) but when I tasted it, all I could say was, "Cinnamon". It was overwhelmingly cinnamon, in my opinion. If I ever try this recipe again, I'd reduce the cinnamon or experiment with some other flavorings.

Reviewed On: Jun. 23, 2007

I followed the recipe and the cake, in my opinion, was much too sweet. I should have gone with my gut and cut the sugar initially (3 cups of sugar for 3 cups of flour sounded like way too much! And it was.)I served it when it was warm, after cooling for 1 hr, and found it to be a very bland, heavy and greasy cake. I chose not to make the glaze as it was already so sweet, it didn't need the added sugar. I used a buttered and floured bundt pan, and didn't have any trouble turning the cake out. The only way I could salvage this cake was by cutting it into 1 inch wide, 3/4 inch thick, slices and baking them at 275 until dry and slightly crispy to make biscotti. I then dipped one side in some melted dark chocolate.

Reviewed On: May 1, 2007