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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Nessus

	Cooking Level: Intermediate Living In: Wausau, Wisconsin, USA
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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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Sara

	Cooking Level: Expert Home Town: Fairfield, California, USA Living In: Los Angeles, California, USA
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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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Marina


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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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Omar H.


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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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jmvowell


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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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Jajam

	Cooking Level: Expert Home Town: Chatham, New Jersey, USA Living In: Ventura, California, USA
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Reviewed: Jun. 8, 2008

Super easy to make and tastes nice. Mixed in some melted white chocolate after removing from heat and used for a black bottom banana cream pie. I tasted a tiny tiny bit of flour but once the vanilla extract and white choco went in I didn't taste it anymore.

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MARRIEDTOAGREEK

	Cooking Level: Intermediate
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Reviewed: May 28, 2008

This is the filling I use with Grandmother's Pound Cake I (also on this website) to make a decadent Boston Cream Pie. I also make Pastry Cream as a luxurious vanilla pudding/custard. Ultimate comfort food!

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SKYEYES

	Cooking Level: Expert
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Reviewed: May 6, 2008

So easy, and very delicious!

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MommyofGianni

	Cooking Level: Expert Home Town: Colorado Springs, Colorado, USA Living In: San Diego, California, USA
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Reviewed: May 4, 2008

soooooo delicious, i kept dipping into it and didn't have enough to fill all of my cream puffs! Everyone thought i went to a lot of trouble but it was pretty simple!

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jaseelle


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Reviewed: Apr. 19, 2008

I tried my hand at making this 3 weeks ago and let it was simply marvelous. It barely made it into the cupcakes. This will definitely be my go to recipe for now on.

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MAGPIE79

	Cooking Level: Intermediate
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Reviewed: Apr. 17, 2008

Awesome recipe with amazing results. Can't go wrong with this.

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XXXNAUGHTY

	Cooking Level: Intermediate Living In: Burnaby, British Columbia, Canada
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Reviewed: Feb. 26, 2008

This was very easy to make and was perfect for filling tart shells.

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NYJEN

	Cooking Level: Expert Home Town: New Rochelle, New York, USA Living In: Saugerties, New York, USA
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Reviewed: Feb. 24, 2008

Thanks for the great recipe! I only used four yolks and used vanilla extract. This tasted wonderful as a layer in a trifle.

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junglepeachpie

	Cooking Level: Intermediate Living In: El Cerrito, California, USA
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Reviewed: Feb. 13, 2008

This was so easy! I used almond milk instead of regular milk and used only 4 eggs and about 2 teaspoons of butter. It turned out great! Thank you!

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AK from Toronto


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Reviewed: Jan. 7, 2008

A very yummy pastry cream/pudding. I used vanilla extract instead of the vanilla bean since that's what I had on hand. I used this for the filling in eclairs and they came out very well. Definitely a recipe to keep!

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Erika


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Reviewed: Jan. 6, 2008

Wonderful recipe! Very rich and almost sinful flavour and texture!

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Melanie


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