Reviewed: May 14, 2012

Fantastic! Made this exactly as presented. Stirred constantly which made it very smooth. We have chickens that lay brown eggs, and their richer yolks gave the cream a wonderful, rich yellow color.

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Reviewer:

cakedude

Reviewed: Apr. 26, 2012

This is a really good basic recipe to make "as is". It was a little sweeter than I expected, but delicious nonetheless. The only adjustment I made was to strain the pastry cream once cooked. This was my own fault though, because I left it on the heat a *little* too long and it got a bit grainy, but a quick straining fixes that right up.

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Reviewer:

AlbertaBean

Reviewed: Apr. 23, 2012

I'd like to say that this was delicious in a cake or pie but it never made it that far. Once it cooled it was devoured by 2 adults and 2 children. Would be perfect with some seasonal fruit, if it can last that long in the house. :) Yes, definitely a keeper, as is.

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Reviewer:

Sass

Reviewed: Apr. 15, 2012

Luscious and rich, with clear cut directions and dependable results. Certainly one to remember for the future. I used this for individual dishes of vanilla pudding – layered Hubs’ with a Raspberry Melba sauce. I kept mine plain and didn’t miss any embellishment at all, save for a little whipped cream.

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Reviewer:

naples34102

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Cooking Level: Expert

Home Town: Milwaukee, Wisconsin, USA

Living In: Mequon, Wisconsin, USA

Reviewed: Apr. 9, 2012

I have used this recipe a couple of times to fill cakes. It is perfect, easy and delicious! I was hesitant when reading the ingredients for some reason, but it turned out great. I will certainly be using this one again and again.

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Reviewer:

SugarSugarSugar

Reviewed: Mar. 18, 2012

This is my first time making a pastry cream and it turned out delicious. I made it exactly as recipe & I had no problems with clumping. I used it to make a puff pastry cake. Thanks for a tasty cream recipe.

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Reviewer:

♥PaliLuv♥

Cooking Level: Intermediate

Home Town: Edmonton, Alberta, Canada

Living In: Calgary, Alberta, Canada

Reviewed: Mar. 18, 2012

This is easy and has a nice thick consistancy. You can add any extract you want to achieve a different flavor. I tried adding 3 rounded tablespoons of cocoa powder to the cornstarch mixture but it needed more for a bigger chocolate flavor. Next time I would add 4-5 tablespoons or even try adding melted chocolate in at the end when you add the butter and vanilla.

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Reviewer:

KJ0309

Cooking Level: Intermediate

Home Town: Simi Valley, California, USA

Reviewed: Mar. 13, 2012

Wonderfully creamy...just keep whisking over medium low heat and you won't need to strain anything. I did use less butter as a personal preference and it was excellent.

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Reviewer:

NancyLou

Cooking Level: Intermediate

Home Town: Warwick, Rhode Island, USA

Reviewed: Mar. 9, 2012

Great recipe, is super easy. I use this for fruit tarts and also put a 1/4 tsp. of almond extract. Just a great recipe to have.

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Reviewer:

special-kei

Cooking Level: Intermediate

Reviewed: Mar. 8, 2012

Absolutely to die for.......mmmmm.....I was licking the bowl, spoon, etc. I did manage to get most of it into the refrigerator to set. I served this with a choux pastry to my husband and he was licking his plate to the last bit. A couple of drops fell to the floor and the dog immediately licked that up and was begging for more.

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