About this recipe: Also known as pastry cream. It's a thicker version of egg custard. It's creamy, smooth and delicious. Use it in fresh fruit tarts, sponge cakes or whatever you fancy.
This was wonderful! I tried the double boiler and it took forever so I just cooked it over the stove with a whisk and it thickened very quickly. Delicious. - 17 Jan 2005 (Review from Allrecipes US | Canada)
This is a wonderful filling! It tastes just like pudding and is very easy to make! The only thing that I changed was that I only mixed the milk with the other mixture about halfway and then poured the whole thing into the sauce pan I was already using. I used a whisk and mixed it well, continuing to do so on a very low heat until properly thickened. I then finished the recipe as stated. I used this in empanadas and it was awesome! I'll definitely use it again! - 03 Jul 2008 (Review from Allrecipes US | Canada)
This was very good. I made it a second time with 1/2 cup of Heavy Cream and 1/2 cups of Whole Milk. Much richer...very, very good. Great filling for Boston Cream Pie. - 22 Jun 2009 (Review from Allrecipes US | Canada)