A versatile staple. Eat it on its own as a custard/pudding-like dessert (hot or cold), eat over fruit, use in eclairs or as the cream base in fruit tarts.
This custard cream is absolutely perfect. I use it for my little custard fruit tarts. The custard is smooth and creamy and not too sweet so it doesn't overpower the fruit. Perfect! - 14 Aug 2012
Great Recipe! I tried this recipe today to use as the filling for small cream puffs. Fabulous! I followed the recipe as written except I used the vanilla extract instead of the bean. I piped the cream into the puff pastry and then topped with a chocolate ganache. I've always been afraid to make these, but they were not nearly and hard as I thought. I will definitely make again. I also wanted to freeze these for a party, took a few out of the freezer tonite and the worst part was waiting for them to defrost. My husband just ate them frozen. I don't know if they will last until my party since he knows they are in the freezer. - 30 Mar 2006 (Review from Allrecipes USA and Canada)
An excellent recipe. I did scrape the seeds out of the halved vanilla bean, adding them and the scraped bean halves to the milk/sugar mixture prior to heating. Gave it a very intense vanilla flavor. I too was a little skeptical about the amount/choice of flour as a thickener, but no problem there - worked like a charm. No "flour-y" taste at all. I did strain the mixture, and it was smooth as silk. Bakery shop quality, and I found a home for a lonely bean that was sitting in my pantry. I could see this going into a lot of things - eclairs, cream puffs, trifle...even eating it alone as a pudding. Tomorrow, it gets used as a filling for a Boston Cream Pie. Good job, Kevin. Thanks for posting this one. - 02 Feb 2006 (Review from Allrecipes USA and Canada)