Reviewed: Apr. 9, 2012

In my opinion, this is the BEST recipe for pastry cream on this site. The instructions are VERY clear. I am very happy with my results. NO RUNNY PASTRY CREAM and NO LUMPY PASTRY CREAM.

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Reviewer:

Koekje

Cooking Level: Intermediate

Home Town: Savannah, Georgia, USA

Reviewed: Feb. 3, 2012

I've been making vanilla pudding from my grandmother's recipe all my life. I just have changed the recipe for this one! It is AMAZING! I omitted the butter and the salt though. Also mixed half of the finished pudding with 2 ounces dark chocolate. Excellent!

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Reviewer:

Carmen

Cooking Level: Intermediate

Home Town: Puerto Ordaz, Bolívar, Venezuela

Living In: Barcelona, Cataluna, Spain

Reviewed: Jan. 30, 2012

It tasted more like vanilla pudding than pastry cream. If the recipe was titled vanilla pudding then it would be 4 or 5 stars.

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Reviewer:

Mokuren

Reviewed: Jan. 23, 2012

This is good. The vanilla bean is critical. I also used high quality european butter. This is nice and firm when cooked long enough. great filling for eclairs. One time it curdled(I was very distracted) and I thought I would throw it out, but a simple pass through a mesh strainer did the trick. A bit sweet.

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Reviewer:

~Christy~

Living In: West Lafayette, Indiana, USA

Reviewed: Jan. 12, 2012

Fantastic recipe! I used the vanilla bean as recomended rather than the extract. This would be great in just about any pastry but I made it to use to fill a chocolate cake. Since I needed it to stand up to the weight of a cake and not squish out the sides I added an extra 2 tsp of flour and it worked beautifully. This filling tastes so much like my creme brulee that I have plans to use this recipe if I'm pressed for time or don't want to mess with the oven/waterbath. Just top with sugar and hit with your torch and you've got a quick and EASY creme brulee.

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Reviewer:

alexis

Cooking Level: Expert

Home Town: Orland, California, USA

Living In: Red Bluff, California, USA

Reviewed: Jan. 3, 2012

I made this exactly as directed, and added vanilla extract with the butter, since I didn't have a vanilla bean. It made a delicious filling for cream puffs, which were raved about at the party I took them to on New Years Day.

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Reviewer:

RoughlyCollie

Cooking Level: Intermediate

Reviewed: Oct. 9, 2011

This is SO easy and it really tastes so much better than a pudding mix. Next time I make it, I may cut back a little on the sugar. I used this to make cream puffs, but will also use it as a base for making coconut or banana cream pies. Thanks for a great recipe!

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Reviewer:

mare61

Reviewed: Sep. 21, 2011

ABSOLUTELY DELICIOUS!!! I made this recipe for the first time monday night and it turned out great. So great that I did ate almost all the bowl by myself... I will keep your recipe and I'm thriving for the next time I will have to do it...

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Reviewer:

Jo-L

Cooking Level: Intermediate

Living In: Quebec, Quebec, Canada

Reviewed: Aug. 11, 2011

This is one of the best recipes I have ever made. So creamy and silky... like vanilla satin! You would never think that something this good is so easy to make!

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