Vanilla pastry cream, a perfect pudding from Sweet Enough (page 158) by Alison Roman

Where’s the full recipe - why can I only see the ingredients?

Always check the publication for a full list of ingredients. An Eat Your Books index lists the main ingredients and does not include 'store-cupboard ingredients' (salt, pepper, oil, flour, etc.) - unless called for in significant quantity.

Notes about this recipe

  • Eat Your Books

    Can substitute vanilla extract for vanilla beans.

  • lena_r0jk5n on April 16, 2026

    Made this because a different recipe online turned out bad- this one was perfect. I halved it for a cake that I’m making and it cooked up great

  • anya_sf on June 13, 2025

    As much as I hate using so many egg yolks, this pastry cream turned out perfectly, super smooth and creamy with no straining required. 3/4 recipe was sufficient to fill my shallow 9" tart pan for the custard tart.

  • kellilee on February 05, 2024

    I made this recipe for the filling in the Simple Fruit Tart but was rewarded with these bonus individual servings and given that this is "a perfect pudding" as Alison says, that was exciting news. Used some of the leftover fruit from the tart on top. We have not tried the Vanilla Pastry Cream alone yet but I'm guessing we will prefer it to the Tart as the Tart's crust was not our favorite but the Cream is absolutely delicious.

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