Recipe by Jackie
"A thick egg custard that has many uses. Spread this in a baked pie shell and cover with fresh fruit."
Hmm. None of these ingredients are on sale today.
Show ingredients on sale
Sort stores by
Save money at local stores when ingredients are on sale!
Watch video tips and tricks
This was wonderful! I tried the double boiler and it took forever so I just cooked it over the stove with a whisk and it thickened very quickly. Delicious.
Extremely sweet! Would definitely cut sugar in half the next time. I also used half-n-half in place of the milk.
I found the cooking the combined mixture over the boiling water unnecessary and time consuming. After about a minute I emptied the contents of the bowl back into the small saucepan and cooked the mixture on low heat - whisking constantly. It was cooked and thickened in an instant - and smooth as silk. I also added about a tablespoon of Gran Marnier to the cream for a bit more fun.
I used the cream between baked puff pastry squares and then proceeded with sweetened strawberries, real whipped cream and a drizzle of chocolate sauce for a fabulous dessert!
This is a wonderful filling! It tastes just like pudding and is very easy to make! The only thing that I changed was that I only mixed the milk with the other mixture about halfway and then poured the whole thing into the sauce pan I was already using. I used a whisk and mixed it well, continuing to do so on a very low heat until properly thickened. I then finished the recipe as stated. I used this in empanadas and it was awesome! I'll definitely use it again!
This was very good. I made it a second time with 1/2 cup of Heavy Cream and 1/2 cups of Whole Milk. Much richer...very, very good. Great filling for Boston Cream Pie.
Quel délice!!! Je cherchais depuis longtemps une recette de crème qui se marie bien avec des fruits. Facile à faire et rapide, j'ai du faire 2 tartes dans la même semaine... mon père l'a adoré ainsi que toute la famille... avec des fruits frais, c'est parfait! Great!!! I was searching for a cream recipe that is good, easy and quick to combine with fruits. I had to make this recipe twice in the same week because of my father... he likes it and all the family... With fresh fruits, it's perfect !
We made this for the first time last night and multiplied the recipie X 4 for 2 strawberry pies. I used a little less sugar than called for and the sweetness was very good. I also added a little lemon extract in addition to the vanillia to bring out the flavor of the berries. I must not have cooked it quite long enough since the custard came out a bit runny for a pie. I will try it again and cook until a bit more solid.
it was an easy recipe, but it was a bit too sweet for my taste. Next time I'll try with 1/3 cup of sugar. I also didn't use the double boiler, but just put the contents back in the sauce pan and heated it on low heat instead.
Used for the filling in a boston creme pie. Everyone loved it. Also made little parfaits out of it w/ blueberries, etc. Wonderful.
* Percent Daily Values are based on a 2,000 calorie diet.
Pastry Cream for Pies
Serving Size: 1/8 of a recipe
Servings Per Recipe: 8
Amount Per Serving
Calories from Fat: 34
End summer with a bang with festive Labor Day recipes.
Send them to school with good-for-you food that’s tasty, too.
Delicious recipes, party ideas, and helpful cooking tips! Get a year of Allrecipes magazine for just $7.99!
This sweet, creamy custard is the classic filling for pastries, tarts, and cakes.
This sour cream-based fruit pie is a crowd-pleaser that’s anything but ordinary.
Follow this simple recipe to make perfect pie crusts every time.