Reviewed: Apr. 10, 2008

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.

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Marie C.

Cooking Level: Expert

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Reviewed: Mar. 28, 2008

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.

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grandlizzy

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Reviewed: Mar. 23, 2008

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.

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Emily

Cooking Level: Intermediate

Living In: Atlanta, Georgia, USA

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Reviewed: Feb. 24, 2008

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)

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Jennifer Simons

Cooking Level: Expert

Home Town: Prescott, Arizona, USA

Living In: Prescott Valley, Arizona, USA

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Reviewed: Feb. 22, 2008

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!!

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Martens

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Reviewed: Feb. 10, 2008

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!

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Nadiah

Cooking Level: Intermediate

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Reviewed: Feb. 4, 2008

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 :)

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jeanne.schwarz

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Reviewed: Jan. 28, 2008

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!!

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Candywrap510

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Reviewed: Jan. 28, 2008

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!

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omarac

Cooking Level: Intermediate

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Reviewed: Jan. 10, 2008

This is a very simple recipe that's quick to make. I love it for eclairs and cream puffs. I used 3 whole eggs and the consistency is just terrific. Not too sweet either so it doesn't compete with the other flavors. I'll use this recipe again and again!

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TheCosmeticQueen

Cooking Level: Intermediate

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Reviewed: Dec. 25, 2007

So yummy!! I made this recipe and used it in a banana cream pie, everyone raved about it!! Great flavor and not too much work!! Will definately use this again!

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chefjen

Cooking Level: Professional

Living In: Lincoln, California, USA

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Reviewed: Dec. 20, 2007

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!

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Jenna

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Reviewed: Sep. 19, 2007

Great tasting, and even better it is really easy to make!

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DUSTYSHUE

Cooking Level: Intermediate

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Reviewed: Aug. 31, 2007

Good recipe and I prefer the corn starch to flour. I have made this with 3 whole eggs as well--lighter texture, kind of dull in color. I have a good tip--when the pastry cream is warm, put it through a mesh strainer and you will not have any lumps. Works every time. I put almost every type of custard through my strainer.

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christinealling

Cooking Level: Expert

Home Town: Philadelphia, Pennsylvania, USA

Living In: Denver, Colorado, USA

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Reviewed: Aug. 13, 2007

This recipe turned out great. The only change I made was cutting the amount of sugar down by 1/4 cup.

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Jill W

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Reviewed: Jun. 30, 2007

This is a very good pastry cream for fillings, trifles, or just as pudding. It is improved by a bit of salt (about 1/4 tsp), especially if you use unsalted butter.

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FULLERV

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Reviewed: Jun. 10, 2007

Horrible, very blah. Next time I need a pastry cream/custard I'm going to use the coconut cream pie recipe base from this site submitted by Karen. THAT is great & can mix blueberries w/it for topping/filling.

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PPK

Living In: Watertown, South Dakota, USA

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Reviewed: Jun. 9, 2007

very good with the cream puff recipe.

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indakitchen

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Reviewed: Apr. 28, 2007

I reduced the second addition of sugar from 1/3 c. to 1/4 c. hoping to make this recipe slightly less sweet, but it was still disgustingly sweet. Not a bad recipe, but I think next time I will reduce the first addition of sugar to 1/8 c. and the second addition of sugar to 1/8 c. or so.

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Kari

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Reviewed: Apr. 26, 2007

This is really good! I used it to fill eclairs. I did it in a double boiler worked great, didn't have any trouble with lumps. I put the egg mixture in a mixer bowl and let the mixer do the stirring when i added the milk. worked very well.

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