Yield: Yields 2-1/2 cups.
This classic vanilla and rum-flavored custard is the filling layer for Boston Cream Pie.
Thanks for sharing this recipe. I really like it!
Delicious and has a nice consistency. I used rum, but added little bit less vanilla than the recipe stated, and it turned out great.I also sifted the cornstarch and ran the end cream mixture (after cooking and everything) through a sieve to ensure that there were no clumps in the end product.It turned out a bit to sweet, so next time I'll make sure to add less sugar.But other than that this is a great recipe. Just make sure to follow the instructions very carefully! I'll definitely be making this again; It tasted great in the fruit tarts I made.
So good, so easy! I did not add the rum but left it vanilla only...and used it to fill a 2 layer banana cake. It was fast to make, simple (never made pastry cream before) and perfect thickness...I can't believe people think you can get away with using a packaged pudding instead when this is just as easy and tastes SO much better.
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