Reviewed: Apr. 23, 2005

I kind of bs'd my way through this, since I didn't have quite what I needed - only used five egg yolks (smashed one egg on the way home), and so used what I judged to be a "bit less" of everything else to make it, and substituted 2 tb of cornstarch instead of flour because I cleverly spilled my whole wheat flour into the white flour tin, so I didn't want bran flecks in it. I also didn't have a vanilla bean, so I splashed some extract in. Soooo unbelievably good, it nearly didn't make the cake cooling sufficiently to fill.

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MICETASTENICE

Cooking Level: Intermediate

Home Town: Vancouver, British Columbia, Canada

Living In: Saskatoon, Saskatchewan, Canada

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Reviewed: Jan. 14, 2005

This is a great recipe! I have been using it for years. Pastry cream is a delicate thing to make so you want to follow the directions exactly. If you do it will turn out great.

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10 users found this review helpful

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LinC

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Reviewed: Dec. 6, 2004

Very good, basic recipe - will definitely use this recipe again and again. *Edit* Try this with the "Cream Puff Cake" recipe - instead of the cream cheese mixture on that recipe, use pastry cream and a chocolate glaze... Delicious and SO easy.

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shanagan

Cooking Level: Expert

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Reviewed: Nov. 28, 2004

I was desperate for pudding and had no cornstarch so tried this recipe... weird that I had a vanilla bean. I was worried about using the flour as starch, fearing sweet gravy, but was richly rewarded! It was totally lumpy but adding a touch of milk and a few minutes with the electric mixer and all was solved. A little sweet, but wonderful silky texture and NO flour taste. This has now replaced my previous vanilla pastry cream stand-by!! Next time I will maybe use 1/3 cup sugar.

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7 users found this review helpful

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JulieBlair1979

Cooking Level: Professional

Living In: Brooklyn, New York, USA

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Reviewed: Nov. 17, 2004

This recipe will make an excellant filling for a cake. I tried it to use up leftover egg yolks from making angel food cake. It was a bit too rich for me to each by itself, but I can't wait to use it with devils food cake or something similar. Easy to make too!

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CARDOZOS

Cooking Level: Expert

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Reviewed: Aug. 5, 2004

This is so delicious. It puts vanilla pudding to shame! I made it as a filling for a cake, but ended up serving it by itself instead. It has a wonderful, velvety texture. The directions say you may strain it for a smoother cream, but that wasn't necessary. Be patient adding the hot milk to the eggs and you won't have any lumps. I only wish I had listened to some of the other reviewers and made a double batch!

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SEY1

Cooking Level: Intermediate

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Reviewed: Feb. 15, 2004

Delicious. I searched for recipes requiring egg yolks, after using 3 egg whites in a previous recipe. This a very easy recipe and it is even easier when you put all the ingredients in a large microwave safe bowl and cook on HI, whisking after a min or two, till thickened and simmering. Takes about 4 min. or so. I'll use this recipe again.

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Zoe.S.

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Reviewed: Feb. 6, 2004

Fantastic!!! It is quitepossibly the best pastry cream i have had!! Buttery and lots of vanilla flavor....So how about a chocolate pastry cream?=p

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LEANNIE75

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Reviewed: Dec. 16, 2003

Wonderful recipe. I used it to fill mini-eclairs and it was perfect! I will be using this again. Thanks for the vanilla substitution for the vanilla bean. It came in handy!

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JANALINN

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Reviewed: Jul. 14, 2003

This was DELICIOUS! I loved it and so did everyone else. The only thing I would suggest is if you are using it as a filling, spoon out some of the bread from the top of the bottom layer so that you can get more in there and not have it get all over the place. When I was frosting my cake it was spilling out the sides so it made frosting a little bit of a pain. I filled one 9" two layer cake and one 8.5" X 12.5" cake with this recipe, no left overs though!

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Mommy of Five

Cooking Level: Expert

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Reviewed: Jul. 13, 2003

I am so glad that I read the reviews before making....I did double the recipe and I am so glad that I did. This is the BEST recipe I have found. Thanks

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TchrJrHi

Cooking Level: Intermediate

Home Town: Saint Louis, Missouri, USA

Living In: Florissant, Missouri, USA

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Reviewed: Feb. 23, 2003

I'd give this recipe 6 stars if I could. The flavor is wonderful and the texture is absolutely perfect for a filling. I kept this in my fridge for days and it never "watered out" like puddings tend to. This is definitely THE recipe for pastry cream.

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KRICKYR

Cooking Level: Intermediate

Living In: Las Vegas, Nevada, USA

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Reviewed: Jan. 5, 2003

Excellent filling recipe. used if or the chocolate eclair recipe from this website.

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BARBIE0492

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Reviewed: Dec. 14, 2002

This pastry cream was amazing! I used it to fill eclairs but I wished I would have doubled the recipe to have some to eat by itself. It is the perfect thickness for filling pastry and it was super easy to make.

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AKN1019

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Reviewed: Dec. 5, 2002

O, heavenly! Rich and creamy. I was skeptical because it did not use heavy cream but the addition of butter took care of that. I will use this recipe to fill Boston Cream Pie and Chocolate Eclairs...even trifles. You will love this recipe. Thanks a bunch!

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hope03

Cooking Level: Intermediate

Home Town: Anaheim, California, USA

Living In: Corona, California, USA

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Reviewed: Oct. 12, 2002

great, i used this for a boston cream cake.

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ABIGAILM

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Reviewed: Jul. 15, 2002

YUM!!!!! This almost didn't make it onto the cake after my husband discovered how tasty it was straight out of the bowl. I sliced a white cake in half and used this cream to fill it, placed the top of the cake back on and topped with this site's "Cool Whipped Topping." Oh, yeah. Definitely a keeper. Cheers to you Kevin!

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christina b

Cooking Level: Expert

Home Town: Spring Valley, California, USA

Living In: El Cajon, California, USA

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Reviewed: Feb. 14, 2002

I have been looking for a cake filling recipe like this for a long time. I made a valentine's cake last night and this filling made it divine! Thank you for a great recipe. Used 1 tsp. vanilla instead of vanilla bean.

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4 users found this review helpful

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REBECCA JO

Cooking Level: Expert

Home Town: Redwood City, California, USA

Living In: San Mateo, California, USA

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Reviewed: Jul. 25, 2001

This is the best pastry creme recipe I have ever tried. All my previous batches had turned out horribly, but the first try on this one worked like a charm! Lovely, smooth, and sweet, without a trace of eggy flavor. Recommended without reservation.

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ANOTHERDAY

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Reviewed: Mar. 15, 2001

This is a great cake filling it has very good flavor.

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CRS0827

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