The reviewer gave this recipe 5 stars. This recipe averages a 4.78 star rating.
Reviewed: Nov. 9, 2009
This takes a little time to make, and I always strain mine to eliminate any lumps.being said, itis still a 5+ star rated recipe. It is creamy, smooth and rich. Thanks for a great recipe.
Was this review helpful? [ YES ]
0 users found this review helpful

Reviewer:

Photo by grandma-diane

Cooking Level: Intermediate

Home Town: Worcester, Massachusetts, USA
Living In: Bradenton, Florida, USA
The reviewer gave this recipe 5 stars. This recipe averages a 4.78 star rating.
Reviewed: Oct. 25, 2009
Yum! Tastes like yummy vanilla pudding! I made White Almond Wedding Cake from this site & layered it with this pastry cream & a strawberry filling. The only change I made was using 2% milk. Very good!
Was this review helpful? [ YES ]
0 users found this review helpful

Reviewer:

Photo by Missy

Cooking Level: Intermediate

The reviewer gave this recipe 5 stars. This recipe averages a 4.78 star rating.
Reviewed: Oct. 16, 2009
This cream is phenomenal! I used it in a layer cake with fresh strawberries for a friend of mine's baby shower and everyone loved it! My kids couldn't get enough of the leftovers so I had to make more! Very creamy and just the right amount of vanilla and sweetness. You could use it for any filling or just on it's own and you will be happy. I did not change a thing in the recipe.
Was this review helpful? [ YES ]
1 user found this review helpful

Reviewer:

My Profile | Cooks I Like | Reviews
Photos | Recipes | Blog

The reviewer gave this recipe 5 stars. This recipe averages a 4.78 star rating.
Reviewed: Oct. 8, 2009
YUM. I made it non-dairy, using soy milk. You can taste the difference, but it's still incredible. I used a whisk for all the mixing and got no lumps. I didn't have corn starch; I used potato starch instead - no problem. Thank you!
Was this review helpful? [ YES ]
1 user found this review helpful

Reviewer:

My Profile | Cooks I Like | Reviews
Photos | Recipes | Blog

The reviewer gave this recipe 5 stars. This recipe averages a 4.78 star rating.
Reviewed: Oct. 8, 2009
great pastry cream recipe. For all of you who are getting lumps, there are a couple of way to prevent lumps. Have a good wisk and constantly wisk it while its on the heat. If it still comes out lumpy for whatever reason, put it through a strainer.
Was this review helpful? [ YES ]
0 users found this review helpful

Reviewer:

Photo by DaSuga

My Profile | Cooks I Like | Reviews
Photos | Recipes | Blog

The reviewer gave this recipe 4 stars. This recipe averages a 4.78 star rating.
Reviewed: Oct. 7, 2009
I used this to fill cream puffs. I made it the day before filling the cream puffs and it kept well. I didn't put through a strainer but it definitely needs it to avoid lumpiness.
Was this review helpful? [ YES ]
0 users found this review helpful

Reviewer:

Cooking Level: Intermediate

My Profile | Cooks I Like | Reviews
Photos | Recipes | Blog

The reviewer gave this recipe 5 stars. This recipe averages a 4.78 star rating.
Reviewed: Sep. 30, 2009
This pastry cream is very good. I love it!
Was this review helpful? [ YES ]
1 user found this review helpful
The reviewer gave this recipe 5 stars. This recipe averages a 4.78 star rating.
Reviewed: Sep. 29, 2009
I made it dairy-free too using soy milk & milk-free margarine (probably better if I had used part butter-flavor crisco & vanilla flavored soy milk). I did think it needed a tad more sugar and a tad more vanilla, but was a great filling for the napoleons I made. It is a must to whisk/stir constantly. I didn't need even a sieve to get out the lumps. Thanks for the versatile recipe.
Was this review helpful? [ YES ]
1 user found this review helpful

Reviewer:

Cooking Level: Expert

My Profile | Cooks I Like | Reviews
Photos | Recipes | Blog

The reviewer gave this recipe 5 stars. This recipe averages a 4.78 star rating.
Reviewed: Sep. 26, 2009
Easy. Yum.
Was this review helpful? [ YES ]
0 users found this review helpful

Reviewer:

Cooking Level: Intermediate

My Profile | Cooks I Like | Reviews
Photos | Recipes | Blog

The reviewer gave this recipe 5 stars. This recipe averages a 4.78 star rating.
Photo by Trisha
Reviewed: Sep. 7, 2009
I followed the directions to a T and it turned out just as written. I used it for a filling in a Buttermilk pound cake, it was diffently better the next day. The flavors blended together better and it didn't taste so eggy. Thanks.
Was this review helpful? [ YES ]
1 user found this review helpful

Reviewer:

Photo by Trisha

Cooking Level: Intermediate

Living In: Milwaukee, Wisconsin, USA

My Profile | Cooks I Like | Reviews
Photos | Recipes | Blog

The reviewer gave this recipe 5 stars. This recipe averages a 4.78 star rating.
Reviewed: Aug. 16, 2009
Very very good!
Was this review helpful? [ YES ]
1 user found this review helpful

Reviewer:

Photo by Allrecipes

Cooking Level: Expert

Home Town: Camp Hill, Pennsylvania, USA
Living In: Denver, Colorado, USA

My Profile | Cooks I Like | Reviews
Photos | Recipes | Blog

The reviewer gave this recipe 5 stars. This recipe averages a 4.78 star rating.
Reviewed: Jul. 5, 2009
Quick and delicious!! Not too sweet, just perfect! I followed the recipe as it said and it turned out yummy. Very easy to make.
Was this review helpful? [ YES ]
0 users found this review helpful

Reviewer:

My Profile | Cooks I Like | Reviews
Photos | Recipes | Blog

The reviewer gave this recipe 5 stars. This recipe averages a 4.78 star rating.
Reviewed: Jun. 6, 2009
The Best, used it as a filling for a yellow cake I found on this site (David's yellow cake) also awesome. This is a keeper
Was this review helpful? [ YES ]
0 users found this review helpful

Reviewer:

My Profile | Cooks I Like | Reviews
Photos | Recipes | Blog

The reviewer gave this recipe 5 stars. This recipe averages a 4.78 star rating.
Reviewed: Jun. 5, 2009
This recipe should be called "Custard." It tastes just like custard. This is my first time making custard. I've been looking for a custard recipe since I started baking. I've tried every recipe that was labeled with some type of "cream," and none of them turn out to be custard! This was my last hope...And it turned out terrrriffffiicc!!! It tastes EXACTLY like the custard you'd often find in doughnuts, cakes, pastries, etc. Also, this recipe is great, because it is almost impossible to make a mistake.
Was this review helpful? [ YES ]
0 users found this review helpful

Reviewer:

My Profile | Cooks I Like | Reviews
Photos | Recipes | Blog

The reviewer gave this recipe 5 stars. This recipe averages a 4.78 star rating.
Reviewed: Jun. 5, 2009
I used this as the filling for a Boston Cream Pie, and added a smidge of almond extract. Turned out great!
Was this review helpful? [ YES ]
0 users found this review helpful

Reviewer:

My Profile | Cooks I Like | Reviews
Photos | Recipes | Blog

The reviewer gave this recipe 5 stars. This recipe averages a 4.78 star rating.
Reviewed: May 28, 2009
I made this exactly as directed and it came out perfectly. I used it as the filling to a Boston Cream Pie and it was a hit.
Was this review helpful? [ YES ]
0 users found this review helpful

Reviewer:

Photo by Allrecipes
Home Town: Phoenix, Arizona, USA
Living In: Glendale, Arizona, USA

My Profile | Cooks I Like | Reviews
Photos | Recipes | Blog

The reviewer gave this recipe 4 stars. This recipe averages a 4.78 star rating.
Reviewed: May 24, 2009
I'll have to keep trying at this sort of thing. I used soy milk and kept everything else the same. Texture seemed fine, no lumps, though I really like to make "pretty" food, and this did not look pretty to me at all. Not too creamy either. It's probably just how I did it, I'm sure I'll be able to make this turn out the way I imagine it with time and practice.
Was this review helpful? [ YES ]
0 users found this review helpful

Reviewer:

Photo by Jules

Cooking Level: Intermediate

My Profile | Cooks I Like | Reviews
Photos | Recipes | Blog

The reviewer gave this recipe 5 stars. This recipe averages a 4.78 star rating.
Reviewed: May 19, 2009
This was easy and very good. No lumps at all. I'd hoped it would be more like custard, but it wasn't. More like a very mellow, yummy creamy pudding.
Was this review helpful? [ YES ]
0 users found this review helpful

Reviewer:

Photo by DEBI EMILEE

Cooking Level: Expert

Living In: Salem, Oregon, USA

My Profile | Cooks I Like | Reviews
Photos | Recipes | Blog

The reviewer gave this recipe 5 stars. This recipe averages a 4.78 star rating.
Reviewed: May 16, 2009
It came out just wonderful! I actually used flour instead of cornstarch. I also mixed all the sugar in with the milk and then mixed the milk in with the egg and flour mixture. I had no clumps and didn't even have to strain it. Tastes great. To minimize the "flour" taste I recommend cooking the entire mixture while regularly mixing it on the stove.
Was this review helpful? [ YES ]
1 user found this review helpful

Reviewer:

My Profile | Cooks I Like | Reviews
Photos | Recipes | Blog

The reviewer gave this recipe 5 stars. This recipe averages a 4.78 star rating.
Reviewed: May 3, 2009
This pastry cream was for my first attempt at a Boston Cream Pie. It was pretty easy to make and set up nice and firm between my two cooled cake layers. It isn't too sweet and overwhelming, either.
Was this review helpful? [ YES ]
0 users found this review helpful

Reviewer:

My Profile | Cooks I Like | Reviews
Photos | Recipes | Blog


Displaying 1-20 (of 102) reviews

 
Something worth saving?

Register now to save all your favorites in your recipe box.

ADVERTISEMENT
 
Select Your Version:  United States  |  Canada  |  United Kingdom & Ireland  |  Australia & New Zealand  |  Germany  |  France  |  China  |  Japan  |  Quebec  |  SE Asia  |  Netherlands

Frequently Asked Questions What's this?