Reviewed: Jan. 27, 2009

Made my first and quite possibly last Wedding Cake using this cream. (my last because it was SO much work and extremely stressful!) This cream is perfect, and so easy to make!

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KATE245

Cooking Level: Expert

Living In: Winnipeg, Manitoba, Canada

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Reviewed: Jan. 18, 2009

This came out so well! The suggestion on how to add the hot milk to the egg worked like a charm. (I've always been told to "temper" the egg then dump it in an stir- it never works.) Thickened nicely and tasted great. I had intended to use it for a cream puff cake, but that didn't cook right. Instead I used it with vanilla cake to make a trifle- awesome!

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Cailin

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Reviewed: Jan. 15, 2009

Loved it! I didn't change the recipe at all, and it come's out fantastic! It's the perfect amount of cream to use with my eclair recipe.

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Miss Wendy

Cooking Level: Intermediate

Home Town: Palm Desert, California, USA

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Reviewed: Jan. 7, 2009

I Love this recipe. I first made this 3 years ago, when I started baking for the first time and was a little nervous because of the other reviews, but it turned out beautifully on my very first attempt. I love using this as a filling in my cakes to help tame the sweetness of any icing.

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Danielle H.

Cooking Level: Intermediate

Living In: Ottawa, Ontario, Canada

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Reviewed: Dec. 18, 2008

OMG.. I've never made any kind of cream and let me tell you I want to just eat the whole bowl.. Fabulous!!!! I didn't change a thing to the recipe and it's to die for!

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theplantqueen

Cooking Level: Beginning

Home Town: Santa Clarita, California, USA

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Reviewed: Dec. 15, 2008

Oh it is so incredibly tasty! I agree with the person who said "don't cut the sugar in this recipe"! It is worth it!

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panda

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Reviewed: Dec. 8, 2008

This custard or cream, whatever you'd like to call it, was absolutley delicious! I used it for a filling in a bunch of fruit tarts that I made for thanksgiving.. YUM YUM YUM! thanks!

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EyeLoveFood

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Reviewed: Dec. 7, 2008

Mmm. I've been making this for a few months now and it always turns out perfect. I stir it with a whisk instead of a wooden spoon and never get any lumps and it always ends up incredibly smooth. I cut down on the sugar a bit, and it turns out great. I usually use two or three whole eggs instead of one egg and two yolks... I use it for everything- puddings, cake fillings, eclair filling, tart filling, pie fillings... the list is endless. Any time a recipe calls for instant vanilla pudding, I use this instead and it improves any recipe... I have some in the refrigerator right now that I'm going to use tonight for some trifle!

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Flag

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Reviewed: Dec. 6, 2008

Wonderful & easy. I feel like a chef. I've always been scared of trying a custard because of lumps, but this came out very smooth & tasty. Thanks for sharing!!

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aims

Cooking Level: Intermediate

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Reviewed: Nov. 19, 2008

The BEST pastry cream recipe I've found and I've looked all over the internet and in cookbooks. It's the perfect consistency and sweetness I was looking for. Other recipes I've tried have been way too eggy. The 2 yolks + 1 egg is perfect. It tastes just like filling in the Beard Papa's cream puffs in NYC that I love. When it's still hot, I like to run it through a fine mesh sieve to get rid of any lumps. I chill for several hours, and it comes out so smooth and delicious.

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ivyguppy

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Reviewed: Nov. 15, 2008

tastes like the cream used in napoleons

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sversley

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Reviewed: Nov. 5, 2008

This was good, it tastes like smooth tapioca. I used this in the middle of a white cake with strawberries.

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alacialoving

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Reviewed: Nov. 4, 2008

Easy and delicious! I ran my immersion blender through it for a smoother consistency.

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WeirdAuntMartha

Cooking Level: Expert

Home Town: Minneapolis, Minnesota, USA

Living In: Hopkins, Minnesota, USA

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Reviewed: Aug. 9, 2008

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!!

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Maggie K

Cooking Level: Intermediate

Home Town: Farragut, Iowa, USA

Living In: Omaha, Nebraska, USA

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Reviewed: Aug. 2, 2008

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!

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CHRISTA920

Cooking Level: Expert

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Reviewed: Jul. 17, 2008

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!

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DabbleBabble

Cooking Level: Intermediate

Home Town: Temple City, California, USA

Living In: Tucson, Arizona, USA

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Reviewed: Jul. 4, 2008

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

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newbiecook

Cooking Level: Beginning

Living In: Markham, Ontario, Canada

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Reviewed: Jun. 22, 2008

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.

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RIVETCOOK

Cooking Level: Expert

Living In: Philadelphia, Pennsylvania, USA

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Reviewed: May 21, 2008

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!

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H.A

Cooking Level: Expert

Home Town: Edmonton, Alberta, Canada

Living In: Newmarket, Ontario, Canada

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Reviewed: May 5, 2008

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!!!

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