The reviewer gave this recipe 5 stars. This recipe averages a 4.79 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 4.79 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 4.79 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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The reviewer gave this recipe 5 stars. This recipe averages a 4.79 star rating.
Reviewed: Apr. 26, 2009
So ono! I was a little worried as it started to clump when it was cooking but the clumps were still pretty soft and I just used a submersion blender to smooth it and it came out perfect. Thank you!
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The reviewer gave this recipe 4 stars. This recipe averages a 4.79 star rating.
Reviewed: Apr. 26, 2009
This is good warm, but I haven't waited to try it cold, yet. I am using it as a filling for a cake. The taste was good, but if I was to do it again, I would do it in a double boiler, because even though I heated it slowly, I was getting lumps in the custard toward the end. I was going to strain it, but then just used my immersion blender. Next time, though, I will use a double boiler. It was pretty easy, so hopefully it sets up well and will be useable as a filling! :)
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The reviewer gave this recipe 5 stars. This recipe averages a 4.79 star rating.
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Reviewed: Apr. 23, 2009
Just what I was looking for. Delicious as filling for layer cake (with chopped fresh strawberries).
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Cooking Level: Intermediate

Home Town: Marlette, Michigan, USA
Living In: South Bend, Indiana, USA

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The reviewer gave this recipe 5 stars. This recipe averages a 4.79 star rating.
Reviewed: Apr. 22, 2009
Delicious and simple to make. I used the pastry cream as a filling for Boston cream pie. It's very versatile. I will definitely be making it again.
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Photo by Pam-3BoysMama

Cooking Level: Expert

Home Town: Monroeville, Pennsylvania, USA
Living In: New Castle, Pennsylvania, USA

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The reviewer gave this recipe 5 stars. This recipe averages a 4.79 star rating.
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Reviewed: Apr. 18, 2009
UPDATE: Made it again following the recipe exactly and I am thrilled with the results. And a tip - pour through fine sieve to get a really smooth custard. Increased to 5 stars! FIRST REVIEW: (Original rating of 3 stars) Follow the recipe! I made the mistake of making this in a double boiler and it took forever to thicken. I should have brought it to a boil over low heat as stated in the recipe. I am disappointed with the end product (can taste the cornstarch), but it's due to my own mistake.
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The reviewer gave this recipe 4 stars. This recipe averages a 4.79 star rating.
Reviewed: Apr. 14, 2009
Quick, easy, great consistency. Used a bit of almond flavor along w/the vanilla. Came out smooth..just keep stirring and quickly. Doesn't take long to thicken up! If you do end up getting lumps...just push through a seive.
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The reviewer gave this recipe 5 stars. This recipe averages a 4.79 star rating.
Reviewed: Apr. 10, 2009
this is almost exactly like the recipe i learned at school. straight into the recipe box :P. for those who have had trouble with lumps. when you add the cornstarch and sugar to the eggs, you must stir it immediately. the sugar can make the eggs lumpy if you just let it sit there.
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Cooking Level: Intermediate

Living In: Pittsburgh, Pennsylvania, USA

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The reviewer gave this recipe 5 stars. This recipe averages a 4.79 star rating.
Reviewed: Apr. 1, 2009
Oh so yummy!! I used this as a filling for a cake with sliced strawberries on it. It was exactly what I was looking for. Just like the cream filling bakeries use for cakes. I had no problem with lumps. I did constantly stir this the whole time I was cooking. I didn't pour the milk mixture into the eggs, I tempered the eggs with a few tablespoons of the hot milk mixture and then just poured the egg mixture right into the pot on the stove. My mixture thickend up pretty quickly, only a few minutes after I added the eggs, which is why you really want to constantly stir to avoid lumps. For my 9" cake I only needed 1/2 a recipe, the whole recipe would be the perfect amount for a larger sheet cake. I will always use this recipe!!
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Cooking Level: Expert

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The reviewer gave this recipe 4 stars. This recipe averages a 4.79 star rating.
Reviewed: Mar. 24, 2009
This is a great cake filling recipe, as long as you are adding some other ingredient. I mixed peanut butter cups with this and it was fantastic. The cake and icing recipe I used were really strong so I wanted a filling that was light to mix with the pb cups...awesome however I would not use it on its own as a filling. After I started making the recipe, I realized I was out of cornstarch. Surprisingly, bread flour worked great!
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Cooking Level: Intermediate

Home Town: Rochester, Michigan, USA

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The reviewer gave this recipe 5 stars. This recipe averages a 4.79 star rating.
Reviewed: Mar. 16, 2009
Very goood!Easy to make....LOVE IT!!!
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Cooking Level: Intermediate

Home Town: Hilmar, California, USA
Living In: Oakdale, California, USA

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The reviewer gave this recipe 5 stars. This recipe averages a 4.79 star rating.
Reviewed: Mar. 9, 2009
Delicious, simple, and FAST--it took a little over 10 minutes in the kitchen. I used this cream with strawberries in a layer cake. You can also make a softer version by reducing the corn starch by a teaspoon.
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The reviewer gave this recipe 5 stars. This recipe averages a 4.79 star rating.
Reviewed: Mar. 9, 2009
i used this for filling in eclairs, wow, great taste!! everyone loved them!!
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Cooking Level: Intermediate

Home Town: Pittsburgh, Pennsylvania, USA

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The reviewer gave this recipe 5 stars. This recipe averages a 4.79 star rating.
Reviewed: Feb. 12, 2009
I needed to make this non-dairy, so I used soy milk and margarine in place of the milk and butter. It still turned out smooth and creamy! I'm using it to fill a boston cream pie. Yummy!
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The reviewer gave this recipe 5 stars. This recipe averages a 4.79 star rating.
Reviewed: Feb. 9, 2009
Perfect! This was exactly what I looking for. I served it as a filling in crepes with some berries for dessert and the taste and consistency were right on. I took the advice of others and stirred it like a mad woman after returning it to the heat, but it still clumped as it thickened. I think maybe the trick is in whisking the corn starch into the sugar so the corn starch isn't in little clumps to begin with. The lumps really weren't noticeable though. Great recipe!
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Cooking Level: Intermediate

Home Town: Ottawa, Ontario, Canada

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The reviewer gave this recipe 5 stars. This recipe averages a 4.79 star rating.
Reviewed: Feb. 9, 2009
excellent recipe. i added cocoa with equal amounts of sugar. turned out great. thx
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zbf
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Cooking Level: Intermediate

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The reviewer gave this recipe 5 stars. This recipe averages a 4.79 star rating.
Reviewed: Feb. 8, 2009
Easy to make and really works. Thanks.
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Cooking Level: Intermediate

Living In: Piracicaba, São Paulo, Brazil

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The reviewer gave this recipe 5 stars. This recipe averages a 4.79 star rating.
Reviewed: Feb. 7, 2009
Followed directions exactly as written. Came out perfectly. Just like the eclair filling used in bakeries. Watch your milk mixture closely. As soon as it has lots of tiny bubbles, it's time to add it (SLOWLY)to the egg mixture. Also, Remove the cream from the heat as soon as it begins to boil, or it will get too thick as it cools.
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Cooking Level: Expert

Home Town: Baltimore, Maryland, USA
Living In: Ocala, Florida, USA

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