Reviewed: Mar. 5, 2007

Very pleased with how this turned out. I used a little less vanilla because the brand I had was pretty poor quality and tends to overwhelm whatever I put it in, but it worked perfectly in the eclairs I made. One thing I noticed is that it tasted even better after sitting overnight (not just until chilled, but a good 10 hours or so). This will replace my former recipe of vanilla pudding. Thank you for the recipe!

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Rachel M.

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Reviewed: Feb. 28, 2007

taste is not bad, but I still got lumps. So MAKE SURE TO STIR, STIR, STIR. Stir quickly at very low heat, otherwise it gets lumpy fast. Remove from heat as soon as it begins to thicken, and stir. Taste wasn't what I thought it would be, but it's still tasty.

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LIZMARYANN

Cooking Level: Intermediate

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Reviewed: Jan. 6, 2007

realy easy to make for first timers in baking. But i thought that it didn't taste as sweet as i thought. I put it with a simple white cake, with fluffy white frosting so I guess it complimented the custard. A big keeper.

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ralphescam

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Reviewed: Dec. 30, 2006

This is a GREAT recipie!! I tried 2 other recipes and neither came out the way i expected them to. But THIS one was amazing and just the way I imagined it to taste. It came out PERFECT to use in my fruit tart!

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michelly37

Cooking Level: Intermediate

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Reviewed: Dec. 22, 2006

This turned out awesome and I've never made pastry cream before. I used it to fill tarts and ended up having to eat the leftovers. (they kept calling my name from the fridge!)

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tinypeanuts

Cooking Level: Intermediate

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Reviewed: Dec. 16, 2006

Came out perfect. Next time I will have to try adding in the whipped cream. I used it as a filling for whipped cream cake. Made a nice cake filling. Thanks for the recipe!

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LAURA_

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Reviewed: Dec. 5, 2006

I love this recipe and have now used it several times. I do add homemade whipped cream into mine for a lighter cream texture. I've also added lemon extract to the cream as well when using it to fill lemon cakes and it's a crowd pleaser - I get raves of compliments everytime!

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Chele Smith

Cooking Level: Intermediate

Home Town: Massapequa, New York, USA

Living In: Gray Court, South Carolina, USA

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Reviewed: Oct. 24, 2006

This recipe was absolutely delicious!! I added half of vanilla bean and scraped the vanilla bean to the milk. I also folded whipped cream to lighten the texture. Thank you soooo much for this recipe.

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Sportchef

Cooking Level: Intermediate

Living In: Long Beach, California, USA

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Reviewed: Oct. 16, 2006

This recipe is awesome! Easy to make and tastes just as good as what you get at pastry stores. I used this to complement the Miniature Chocolate Eclairs in this website. Instead of using chocolate pudding as suggested in that recipe, I used this. YUMMM...

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LuVeLLe

Cooking Level: Expert

Living In: Singapore, Central Region, Singapore

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Reviewed: Oct. 5, 2006

Excellent pastry cream. Very eay to make.

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zanadar

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Reviewed: Oct. 3, 2006

Absolutely divine pastry cream. I was rather fearful of making this, but it turned out to be easy. Made this to fill my cream puff shells from this site. If I can do this, everyone else would find it simple too. Thank you for sharing.

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Ilovemy4kids

Cooking Level: Beginning

Living In: Jakarta, Jakarta Raya, Indonesia

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Reviewed: Sep. 29, 2006

This recipe was excellent...to avoid lumps i advise that once the mixture is put back in the pan to boil to start mixing it immediatly rather than waiting for it to start boiling before stirring...I used this as a filling for a cake and mixed fresh strawberrys in...definently a keeper!

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Heather

Cooking Level: Intermediate

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Reviewed: Jul. 17, 2006

love this recipe! though mine always comes out lumpy. i can't figure out how to smooth it out.

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nkoyo

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Reviewed: May 27, 2006

Excellent as it is!!BEst of all ,No Lumps!!!

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Nausheen Khan

Cooking Level: Intermediate

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Reviewed: May 12, 2006

came out perfect! no lumps, no troubles! but i added only the 1/4 cup sugar so it wouldn't be so sweet....hehehe...nice nice...

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MICHELLEYEUNG

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Reviewed: Apr. 14, 2006

Great recipe and easy to make.

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Ginger

Cooking Level: Beginning

Home Town: Pingtung, Pingtung, Taiwan

Living In: Terre Haute, Indiana, USA

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Reviewed: Apr. 10, 2006

This is the BEST! I rarely could make a pastry cream that didn't have at least a few "lumps" in it and I have tried several recipes, including my Mom's and grandmother's. This one was perfectly smooth and had a wonderful custard taste. I did fold in plain whipped cream for a lighter filling and used it in Cream Puffs and it was absolutely to die for! Thaks so much for this perfect recipe!

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SandyBakes

Cooking Level: Intermediate

Home Town: Butler, Pennsylvania, USA

Living In: Williamsburg, Virginia, USA

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Reviewed: Mar. 19, 2006

Last time when I make puff pastry, I use Kevin Ryan Pastry Cream. So this time I thought I would try this pastry cream recipe and I did not regret b'cause is also as good as the latter and it use less egg too.

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Nana Sidek

Cooking Level: Expert

Home Town: Singapore, Central Region, Singapore

Living In: Jurong West, West Region, Singapore

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Reviewed: Mar. 12, 2006

I did not expect this to be as thick and heavy as it turned out, but it tasted amazing! It was much better than I expected and very quick and easy.

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Baking Britt

Cooking Level: Expert

Living In: Prior Lake, Minnesota, USA

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Reviewed: Mar. 6, 2006

I used this recipe to fill the middle of a Bundt cake (Jan's Chocolate Cake from this site) and it received rave reviews all around. The pastry cream is decadent -- oh-so creamy without being too sweet. It would also be delicious served warm over fresh berries or peaches. Thanks!

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