This is a classic pastry cream often used in bakeries and restaurants. It can be used as a filling for cakes, pies or pastries. To make a lighter filling, fold in plain whipped cream.
Good recipe and I prefer the corn starch to flour. I have made this with 3 whole eggs as well--lighter texture, kind of dull in color. I have a good tip--when the pastry cream is warm, put it through a mesh strainer and you will not have any lumps. Works every time. I put almost every type of custard through my strainer. - 31 Aug 2007 (Review from Allrecipes US | Canada)
AWESOME!!! Really, really good! Ok, DO NOT, I repeat, DO NOT, cut the sugar amount in this recipe. It is NOT sweet enough without all the sugar. It's best with the called amount, I've tried both ways, trust me. I didn't need to strain mine, no lumps. I beat the egg/yolks well with the corn starch and constantly mixed the egg and milk mixture while heating..lump free. Great recipe!!! - 05 May 2008 (Review from Allrecipes US | Canada)
This recipe was excellent...to avoid lumps i advise that once the mixture is put back in the pan to boil to start mixing it immediatly rather than waiting for it to start boiling before stirring...I used this as a filling for a cake and mixed fresh strawberrys in...definently a keeper! - 29 Sep 2006 (Review from Allrecipes US | Canada)