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Use this rich vanilla custard to fill our Boston Cream Donuts, Classic Cream Puffs, or Star Tart.

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13
  • CKL22815379
    21 NOV, 2018
    Works perfectly ......very yummy
    Reply
  • nada440
    9 AUG, 2018
    Very easy and delicious. The video is a great tutorial. Thanks!
    Reply
  • MS112603924
    9 JUL, 2018
    Watching Thomas Joseph's video was a huge help and relieved my stress. I have only made Pastry cream once before, years ago. This recipe is so easy, delicious and the results are perfect.
    Reply
    • talibd88
      2 AUG, 2018
      Hi ! I couldn't find a way to open a new comment, so I hope this is fine. Will this cream be o.k for piping? Would I have to whisk it before? Also, I live abroad. What is whole milk? The standard here is 3%. And last but not least :) how much whipped cream would you say can I fold into the mixture to add creaminess? Thanks to much!!!
  • cycyv
    22 JUN, 2018
    Umm can u use flour if u don’t have cornstarch? Can u also use 2% milk?
    Reply
    • MS112603924
      9 JUL, 2018
      I would as a rule only use Corn Starch for Pastry cream. Flour lends a different flavor and just give to the loveliness of what a Pastry cream should be, in my opinion. I did make a special trip to buy whole milk, but would be curious if 2% would make a good substitution. i think when it comes to baking, however, go for the gusto!
    • allisonartist15
      8 JUL, 2018
      2% is fine, but cornstarch and wheat flour are completely different ingredients that can’t be used interchangeably.
  • ada243
    17 MAY, 2017
    Can I use fat free milk??????
    Reply
    • 2jhy
      14 JUN, 2018
      Sure. The flavor & mouth feel will be noticeably different, but if you & yours are living a non-fat lifestyle all the time, it won't be a crisis.
  • MS10993348
    18 JUN, 2017
    Easy to make and delicious pastry cream!
    Reply
  • natbell17
    16 MAY, 2017
    I made cream puffs last night, but the recipe I had for a pastry cream filling seemed longer and more complicated than I had the patience for. I am SO glad I found this recipe - it is seriously fool proof (just keep whisking) and comes together in under 5 minutes. I tasted it before chilling and was exactly what I was hoping for. Maybe next time I'll scrape some vanilla bean seeds in or use vanilla paste for a richer vanilla flavor (depending on the dessert)!
    Reply
  • jenngmailc
    30 MAR, 2017
    My students made this with their creme puffs last week and they turned out so well that I thought I would try them too! Normally if my students can handle it anyone can, but I may or may not have just burned mine and had to throw it out. With that being said, if you pay attention to it and stir, it will turn out great (like my students), but if you try and multi-task like me it probably won't turn out.
    Reply
  • sugarbabyxoxox
    3 MAR, 2017
    This is VERY easy to make. Basically two steps. Comes out very good but next time going to use 1/2 the vanilla. I used 1/2 cup powdered xylitol instead of sugar. I added 1 cup shredded unsweetened medium shred coconut that I had previously added 1/2 cup water to, to rehydrate it. I also added 1 tables[filtered] xylitol to that water before pouring over the coconut. I let the water/coconut mixture sit for 30 minutes. I added it to the pastry cream as soon as I took the pastry cream off the heat. I then let it cool in a bowl in the refrigerator and used it as coconut cream pie filling. Topped with xylitol sweetened whipped cream and then sprinkled some toasted coconut over the top. I also made a coconut flour pie crust that's on Pinterest. So I basically made a low carb & sugar free coconut cream pie. Thank you for this fast & easy version of pastry cream. I also made this at Christmas and used it to fill cream puffs.
    Reply

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