7 Reviews

This is a perfect PASTRY cream! Wonderful for creme puffs or eclairs and such. This is NOT a pudding consistancy. It is made for piping. Absolutely perfect and now my go to recipe! THANKS Gingerbee

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itismedia June 02, 2011

This is delicious! My new go-to pastry cream! I'm making a tart and I might leave out the flour next time I do that again, but it's perfect as is for éclairs, etc. Absolutely fantastic.

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ChefChanteuse June 07, 2010

This is an excellent recipe, and easily the best custard I have ever made. I have never had it come out wrong. Keep in mind this is a recipe for PASTRY cream. It ends up stiff enough to be piped into pastry. I have used this in trifle and it was lovely for that. One of my favorites. Thanks Gingerbee!

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mrthing November 20, 2009

This was good and easy. I only cut down about half of the cornstarch and added a tablespoon or so of milk and it came out to the right consistency. I plan to add whipped topping to lighten it up a bit. Thanks!

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Spgty21 March 24, 2009

It's a bit thinker than I wanted but adding more milk solved the problem. I'll try leaving out the flour next time

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Jill Johnston February 13, 2007

Yup...very thick. I would stop cooking it as soon as it thickens next time. But it was good.

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Jodi Consoli April 25, 2005

Made this yesterday to go with a strawberry tart. It was really fast and easy but made a very firm cream, maybe too firm for our tastes.

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Kasha May 31, 2004
French Pastry Cream