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This was perfect! Just what I was looking for. I ommitted the lemon rind and the chocolate and it was wonderful with just the vanilla flavour. I used a cafe style tomato ketchup bottle that I picked up from the market to inject the luscious cream into some profiteroles I had made. Marvellous stuff - Thank you :)

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Trackalina June 05, 2007

This cream is absolutely delicious. Since the recipe said approximately 2.5 cups, I didnt take off stars for only getting a little under 2 cups of cream. I really needed the 2.5 cups, but I stretched it and just under 2 cups was just fine. I used 5 tablespoons sugar as we like ours a bit sweeter, but did everything else as stated. The flavor is fabulous, texture is amazing. I will be making this again. Tonight I used it in my trifle. Thanks :)

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love4culinary April 17, 2004

I made the chocolate version of this. It came out okay, but it tasted as if it were under sweetened. This might be partly due to my not knowing what type of baking chocolate to use since it doesn't specify (I ended up using one ounce of unsweetened and once ounce of semi sweet).

I ended up adding at least another 3 tablespoons or more of confectioners sugar post-cooking. I just kept adding and tasting until it seemed right. It was much better after I added the extra sugar.

Maybe the lemon version is just right (haven't tried that yet) but the chocolate version definitely could use the extra sugar.

Overall, a decent recipe. Thanks!

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onipar November 13, 2011

Simple to make and very good. I couldn't wait until it was cool to start (and finish) eating it.

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Dogwood Blue July 13, 2005

this is awesome! I can think of 100 things to use this cream for, one is just eating it: after chilling, it becomes like a pudding! I used it in a cake and it provided an interesting contrast from the chocolate flavor Thankx!

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Horse n' Hound Gal June 18, 2005
Pasticciera Cream (Italian Pastry Cream )