The reviewer gave this recipe 5 stars. This recipe averages a 4.87 star rating.
Reviewed: Oct. 11, 2009
Great recipe. I only had wheat flour and cheap imitation vanilla and it still came out fine. Don't be shy with the vanilla, I'm adding more next time.
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JL
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Cooking Level: Intermediate

Home Town: Bakersfield, California, USA
Living In: Tehachapi, California, USA

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The reviewer gave this recipe 5 stars. This recipe averages a 4.87 star rating.
Reviewed: Aug. 11, 2009
I used this for a napoleon, and it was fantastic! I did follow other suggestions and leave out one egg and use vanilla extract. Next time I will add just a bit more than 1 tsp of vanilla, but otherwise it worked very well.
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The reviewer gave this recipe 4 stars. This recipe averages a 4.87 star rating.
Reviewed: Jun. 25, 2009
Thick, rich, smooth, delicious, and perfect to fill the chocolate cake I wanted it for. I'm just not sure, for this purpose anyway, that I'm all that crazy about the flecks of vanilla bean that in my opinion detract from it's appearance - fine for ice cream, not for pastry cream. Next time I'll just use vanilla extract for a perfect "custard" colored custard.
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Cooking Level: Expert

Home Town: Milwaukee, Wisconsin, USA
Living In: Mequon, Wisconsin, USA

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The reviewer gave this recipe 5 stars. This recipe averages a 4.87 star rating.
Reviewed: May 26, 2009
Very quick and easy. Perfect for use with fresh fruit and crepes. I do recommend scraping the vanilla bean into the milk.
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Cooking Level: Expert

Living In: Louisa, Virginia, USA

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The reviewer gave this recipe 4 stars. This recipe averages a 4.87 star rating.
Reviewed: Apr. 13, 2009
Was a very good tasting cream, but not quite thick enough. We ate it as pudding instead of a filling. Will maybe cook a little longer next time to thicken up more.
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Cooking Level: Intermediate

Living In: Gower, Missouri, USA

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The reviewer gave this recipe 5 stars. This recipe averages a 4.87 star rating.
Reviewed: Mar. 12, 2009
This was an awesome recipe! I used it for a Boston creme pie and my hubby made himself sick eating it! We both love it
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Cooking Level: Expert

Home Town: Klamath Falls, Oregon, USA

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The reviewer gave this recipe 5 stars. This recipe averages a 4.87 star rating.
Reviewed: Feb. 20, 2009
I used this for eclair filling (the eclairs II recipe on here), this was my first attempt at making eclairs, and they turned out SO good! the cream was the best part. I used vanilla extract instead of a vanilla bean, and i didn't strain it. I only used 5 egg yolks since some users said it turned out pretty eggy, and it turned out so creamy and delicious! I'll definitely be making this again
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Cooking Level: Intermediate

Home Town: Lapeer, Michigan, USA

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The reviewer gave this recipe 5 stars. This recipe averages a 4.87 star rating.
Reviewed: Feb. 16, 2009
This was so easy to make! I tasted a bit of it on its own once it was finished, and it did taste a little eggy all by its lonesome. Once inside the profiteroles I made, however, the taste was just right! The flavor was not overly sweet. I did not need to strain it at all. I made the recipe as is (all 6 yolks & all 6 tbs of butter), and did not find the cream to be at all runny; the texture was perfect.
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The reviewer gave this recipe 5 stars. This recipe averages a 4.87 star rating.
Reviewed: Feb. 11, 2009
Fabulous. Used this to fill eclairs from this site - big hit. Also used it on a boston cream pie that completely flopped. LOL. We ended up taking the frosted, flattened cake and dipping in the pastry cream. It was still really good!
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Cooking Level: Expert

Home Town: Minneapolis, Minnesota, USA
Living In: Hopkins, Minnesota, USA

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The reviewer gave this recipe 5 stars. This recipe averages a 4.87 star rating.
Reviewed: Jan. 31, 2009
This pastry cream tastes great. Just like a bakery. I followed this recipe exactly except I used vanilla extract at the end instead of the cooking with the vanilla bean. I did read some earlier comments stating that this recipe was too "eggy" and they used less egg yolks. I almost cut back on the egg yolks but I did end up putting all 6 yolks. I am glad I did. This was perfect. Keep in mind, this recipe is not for vanilla pudding, it is for pastry cream. Keep all the yolks and butter. I stirred constantly and didn't have any lumps so no need to strain it.
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Cooking Level: Professional

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The reviewer gave this recipe 5 stars. This recipe averages a 4.87 star rating.
Reviewed: Dec. 31, 2008
This recipe was fantastic. The only thing I will change next time is to leave the butter out. I think it made my cream too runny. Thanks!!!
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Cooking Level: Expert

Living In: Aurora, Colorado, USA

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The reviewer gave this recipe 5 stars. This recipe averages a 4.87 star rating.
Reviewed: Dec. 13, 2008
The whole reason I chose to make this recipe today is because I THOUGHT I had some vanilla beans to use up. Well, I scoured the cabinet and they were nowhere to be found! I substitued with vanilla extract and just added it to the milk when I first turned the burner on. This is fantastic. I was licking the hot pudding out of the bottom of the pan! Used as filling for cream puffs. Delicious, and not hard to make at all.
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Cooking Level: Expert

Home Town: Rockford, Illinois, USA

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The reviewer gave this recipe 4 stars. This recipe averages a 4.87 star rating.
Reviewed: Nov. 1, 2008
This cream has excellent flavor, but it was just a tad heavy for my taste.
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Photo by Paige in CA

Cooking Level: Intermediate

Living In: Santa Clara, California, USA

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The reviewer gave this recipe 5 stars. This recipe averages a 4.87 star rating.
Reviewed: Oct. 20, 2008
Yummy! I followed this recipe as is, except I used vanilla extract (I didn't have any vanilla beans available) and I doubled the quantities. Oh my, this is so rich and delicious, tastes almost like Creme Brulee rather than a vanilla pudding. Will definitely make again!!
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Photo by Cat_1970

Cooking Level: Expert

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The reviewer gave this recipe 5 stars. This recipe averages a 4.87 star rating.
Reviewed: Oct. 11, 2008
Absolutely amazing! I have made this several times. It always turns out perfect. I normally make it to fill my chocolate eclairs. I always need to make way more than I need since a lot of it seems to disappear before I can get them filled.
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Cooking Level: Intermediate

Living In: Wausau, Wisconsin, USA

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The reviewer gave this recipe 5 stars. This recipe averages a 4.87 star rating.
Reviewed: Sep. 23, 2008
I 1 1/2 timed this recipe for eclairs and my husband ate it all! It's even better than the pasty cream I made in culinary school.
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Cooking Level: Expert

Home Town: Fairfield, California, USA
Living In: Los Angeles, California, USA

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The reviewer gave this recipe 4 stars. This recipe averages a 4.87 star rating.
Reviewed: Sep. 11, 2008
Have a similar recipe with corn starch instead of flour -- makes it smoother I think, but then again I never strain mine. You can also make it into a chocolate sauce if you break a bar of a high coco percentage chocolate into the cream right as it begins to set with a tea spoon of instant coffee
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The reviewer gave this recipe 5 stars. This recipe averages a 4.87 star rating.
Photo by Omar H.
Reviewed: Sep. 6, 2008
One word: Yummy! I made this using a 1/4 teaspoon of artificial vanilla flavoring and used it to fill mini-tarts and topped them with fresh fruit. I would have never guessed that making delicious pastry cream can be so simple and relatively quick and easy! Will be looking for other dessert recipes to incorporate this into!
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The reviewer gave this recipe 5 stars. This recipe averages a 4.87 star rating.
Reviewed: Jul. 30, 2008
Excellent! I made this recipe and folded in about 3 cups of whipped cream and a pint of sliced strawberries for a vanilla cake filling! I made cakes for 2 different birthdays and everyone loved it!
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The reviewer gave this recipe 5 stars. This recipe averages a 4.87 star rating.
Reviewed: Jul. 4, 2008
This is the classic 6 yolk Creme Patissiere. It is rich, smooth and perfectly thick for filling eclairs. I consider it too thick for a stand alone pudding (even though we gobbled up leftovers). It would be nice in a tart or pie, topped with glazed fruit. I think the 1/2 cup of sugar is perfect. Although I will definately make this again, I plan to also try some lighter versions using fewer yolks and cornstarch and hope they hold up as well.
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Cooking Level: Expert

Home Town: Chatham, New Jersey, USA
Living In: Ventura, California, USA

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