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.
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Cooking Level: Intermediate

Home Town: Worcester, Massachusetts, USA
Living In: Bradenton, Florida, USA

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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!
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Cooking Level: Intermediate

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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.
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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!
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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.
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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.
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Cooking Level: Intermediate

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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!
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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.
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Cooking Level: Expert

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The reviewer gave this recipe 5 stars. This recipe averages a 4.78 star rating.
Reviewed: Sep. 26, 2009
Easy. Yum.
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Cooking Level: Intermediate

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The reviewer gave this recipe 5 stars. This recipe averages a 4.78 star rating.
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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.
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Cooking Level: Intermediate

Living In: Milwaukee, Wisconsin, USA

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The reviewer gave this recipe 5 stars. This recipe averages a 4.78 star rating.
Reviewed: Aug. 16, 2009
Very very good!
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Cooking Level: Expert

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

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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.
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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
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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.
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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!
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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.
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JP
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Home Town: Phoenix, Arizona, USA
Living In: Glendale, Arizona, USA

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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.
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Cooking Level: Intermediate

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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.
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Cooking Level: Expert

Living In: Salem, Oregon, USA

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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.
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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.
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