A classic crème pâtissière (vanilla pastry cream filling) is a creamy custard that is the perfect filling for cakes, eclairs, donuts, and tarts. It has a silky smooth texture and delicious ...

Boston Cream Pie has long been a celebrated American dessert, a delightful symphony of light sponge cake, creamy vanilla ...

Just know that pudding tends to be runnier than pastry custard, so you use your judgment when you're at the filling stage, lest you wind up crying into your freezer. You may not need to use all of it.

Remove from the heat and stir in the vanilla, coconut and pecans. Let stand, stirring occasionally, until cooled to room temperature and thickened, about 30 to 45 minutes.

Ingredients For the custard. 150ml milk. 80g caster sugar, divided. pared zest from 1 lemon. 2 large egg yolks. 30g cornflour. pinch of salt. seeds from ½ vanilla bean or 2 tsp vanilla extract ...

Preparation 1. Preheat the oven to 325 degrees F and grease an 8- or 9-inch square metal or glass baking pan. 2. With an electric hand mixer, beat the egg yolks and sugar together in a large bowl ...