After reading a review for this pastry cream recipe which stated it being a bit eggy, i cut down the eggs to 4. I also used only 2 egg yolks and 1/2 C of Egg Beaters and cut down the butter to 2 T instead of 4 to make it a little healthier. The egg beaters and butter worked perfectly, it was absolutely delicious even though i still found it just a tad too eggy for my taste. Next time i will use 3 egg yolks and i might not add butter at all. It doesn't seem to need it. I also added 1/2 to 1 C of milk as i wanted it much thinner so it could be drizzled over french toast and berries (if you make this for french toast, use cinnamon in your french toast batter sparingly as it can easily overwhelm the flavour of the pastry cream). The eggs seem to only add flavour and colour to the recipe, they do not seem to influence the texture. So if you prefer pudding over custard because of the eggs, you might be able to cut them out all together. If you are like me and like only slightly eggy custards, you will want to cut back the eggs to 3 - 4. Although this recipe is not quite as good as the pastry cream i had at a cafe that sparked my search for the perfect pastry cream recipe, it is still incredibly yummy.
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