Easy Pastry Cream Recipe / Easy Custard Recipe

[@almazabraha6971]

Every thing you make is simple to follow very proud you are a Canadian thank so much

[@BakeLikeAPro]

Hi Almaz Thanks so much for your nice words, I appreciate that ! Canada is a great country ! Thanks so much for watching ! 😊

[@jsmooth2268]

This is pure perfection😎... Awesome job... Now I know how to make custard 🍮...

[@BakeLikeAPro]

Good morning J Smooth ! 🙂 ahh thanks for your kind words ! I appreciate them ! I'm glad you enjoyed the recipe. I hope you try it out someday soon. Take your time, "don't stop whisking" and you'll have 100% success ! Thanks so much for watching ! 😊

[@jsmooth2268]

@@BakeLikeAPro Thanks for the tip🙂

[@jrdlgofton]

That looks delicious

[@BakeLikeAPro]

Hi jrdlgofton 🙂 Thanks so much for watching ! I hope you make it some day soon ! You are going to love it !

[@danielapagliaro8025]

Before using, how far in advance can this be made. Thank you for the video

[@BakeLikeAPro]

Hi Daniela 🙂 Many days. Keep it in the fridge and I'm going to say a good 5 days. This will give you enough time to make the pate a choux recipe which is so simple. You can see that recipe here: kzbin.info/www/bejne/qqDSlKxmepx0n9U ✅ Thanks so much for watching Daniela ! 😊

[@Abc99025]

I love you recipe ❤❤❤

[@BakeLikeAPro]

Hi Nadia ! Thank you so much for watching ! 🙂

[@mebarabuckingham3166]

Can I put it inside the pastry and bake in in oven?

[@BakeLikeAPro]

Hi Mebara, no you cannot make it this way. You must stir it constantly, and you must do it on the stove top.

[@marianname]

U can do it AFTER you cook it on the stove ;)

[@BarbaraFrans]

Can i use custard powder instead of cornstarch

[@73bigpope]

Does it taste like custard?

[@BakeLikeAPro]

Yes it does, but a much nicer version of a plain custard. Make this once, and you'll fall in love. Chill it in little bowls and eat it like pudding.... it really is amazing. Thanks so much for watching ! 😊

[@ashtoningram9963]

what temp did u cook the milk at?

[@BakeLikeAPro]

Hi Ashton 🙂 I never take a reading with a thermometer, the main rule is to NOT put your heating element on "high" and a very good quality pot ( heavy bottom ) is your friend, this will ensure you don't burn your pastry cream. I have a few videos using this recipe here, if you watch another one maybe you'll pick up some more info you need. I really hope you take a chance and try this, you will NOT be disappointed. I learned this recipe in French baking school many years ago. Thanks so much for watching ! 😊