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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