I have always avoided making pastry cream for two reasons - didn't want to have leftover egg whites since many recipes call for only yolks and didn't want to strain the pastry cream after it was cooked like many recipes tell you to. I just made the pastry cream in this recipe and it is just as good and as easy as everyone posting here says. Using whole eggs is great and there is no need to strain. Very good. Today I am using it in the banana cream pie, but I am sure I will find all sorts of uses for it.

• Reply