I really enjoyed this pastry cream. Like a couple of the others, I find it a little sweet and will use slightly less sugar next time. I will use less in the milk, but leave the same amount that I mix in the eggs.
To the woman who thought this tasted like vanilla pudding, I REALLY want to know what pudding you are buying because I want it! I've never had pudding this good.
It is thick, but I've worked in a bakery and it is no thicker than the pastry cream we used there.
I did not use a double boiler and had no issue with scorching or getting it to boil. I did stir constantly. I also had no issue with lumps, I think the key to that is getting the sugar, cornstarch, egg mixture very smooth.
Thank you for this! Perfect for my Boston Cream Pie!
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Apr. 6, 2013