This really was amazing! It tasted amazing and was the perfect consistency that I was looking for. I mixed with just a little whipped cream for fluff and filled cream puffs with it. ( the recipe from this site - amazing) I would highly recommend this recipe!!

This was great and easy to make. I used it as a filling for a birthday cake I made for my husband. Thanks for sharing!

Advice from a beginner: If you have a GAS STOVE, try the DOUBLE BOILER method. Otherwise, a "low" fire didn't thicken the custard, and a "medium" fire curdled the eggs. On my third try I tried the DOUBLE BOILER, where I stacked a metal bowl over a small pot and filled the small pot with water just 1" under the bottom of the metal bowl. Cook the custard in the metal bowl by boiling the water below. Water level does NOT touch the metal bowl. I kept the fire on "low" and the custard thickened wonderfully. The custard came out over sweetened -- I would use just 75% of the sugar suggested. All in all, I am thrilled that someone contributed this recipe. Thank you. Now I can make cream puffs for birthdays!

I used this cream as filling for my crepes and they are wonderful! I've been looking for a recipe like this!

i used this recipe for a variant on nigella lawson's victorian sponge cake filling/frosting (how to be a domestic goddess cookbook). i usually ice the cake with a whipped diluted cream cheese frosting but forgot to pick up the whipping cream. this worked so well that i will use this every time.

MMMmmmm. this was amazing. Thank you! I didn't change a thing, the sweetness was just right. I used it as a filling fir my strawberry shortcake. It was awesome. It's in my "its a keeper" recipe book for the best pastry cream recipe ever. Thanx again!

AWESOME!!! Really, really good! Ok, DO NOT, I repeat, DO NOT, cut the sugar amount in this recipe. It is NOT sweet enough without all the sugar. It's best with the called amount, I've tried both ways, trust me. I didn't need to strain mine, no lumps. I beat the egg/yolks well with the corn starch and constantly mixed the egg and milk mixture while heating..lump free. Great recipe!!!

Easy pastry cream that was a bit on the sweet side for me. I will use this again but cut back a little on the sugar. Thanks for sharing.

Loved the recipe. It was fast and made a delicious pastry cream for filling tarts and topping with fresh berries (then brush the berries with a glaze made of diluted apple jelly or orange marmalade). I also have made banana cream tarts and coconut cream tarts with this recipe. I used whole milk and also have made it with all whole eggs. If you encounter any lumps, just whisk it quickly and they dissapear. I actually 6X this recipe and filled several dozen tarts. This recipe is a keeper.

This cream turned out great--very tasty. However, I found that it tastes even better after a few hours in the fridge. I used this as a filling for cream puffs; it was a hit! Just be sure to stir stir stir while thickening.

I made this for my family as a pudding and they loved it. I added 1/2tsp strawberry extract (artificial). I also made it again with evaporated canned milk and it made it a little creamier. Love this (I plan to use it to fill a cake)

This is a very rich and creamy recipe. I used vanilla bean once it was finished, then I let the flavors combine for a few days. It taste even better two days later, really!! Never go by what it taste like the first day. This is a very yummy recipe, its a keeper!!

Creamy & Yummy! Quite EZ to make and very tasty indeed. I did everything as per recipe but it's actually way too sweet for my taste bud and I have to add 1cup of cream cheese to reduce the sweetness. (just beat the cream cheese until light & creamy then add the pastry cream mixture and refrigerate) The result is fantastic.. Thank you for sharing!

I used this recipe for my first attempt at making pastry cream for a Boston cream pie. It was easy and perfect! Note: Med/Lo heat and constant stirring with a whisk for any cream recipe is a must to avoid lumps. I usually pull up a stool to the stove and turn on the radio :)

Absolutely delicious! I added a brick of cream cheese and a jar of nutella and used it to make chocolate hazelnut cream puffs. To die for! The nutella was so sweet though that I cut back the sugar a bit. The girls in the office are still talking about them!

This was the best pastry cream I've ever had!!! My husband loved it. He just ate it with a spoon. I will make fruit pies with the cream. It was delicious!!

This tastes exactly like the pastry cream used by the local cake shop. I had to strain it but I blame it on my inexperience than the recipe. I'll definitely make this again!