In 2018, Food & Wine named this recipe one of our 40 best: Crème pâtissière is rich pastry cream used as a base or filling for countless French desserts. This version goes along with Jacques Pépin’s Grand Marnier Soufflé, which was originally published in Food & Wine in 1978.
2/3 cup sugar is a typo - per JP cookbook for 1 cup of milk it would be 1/3 cup sugar
Like another commenter, I found it too sweet. The texture is nice and the method was simple, but I'm someone who likes sweet things, and this was a bit too much.
Doubled this recipe, and it turned out really well.
This is *very* sweet. Are you sure it shouldn't be 1/3 cup sugar (instead of 2/3 cup)? That would be more in line with typical crème pât recipes. Luckily, I was planning on flavoring this with lime juice, so that balanced out the sweetness for me. But the method is straightforward and it's a good recipe otherwise.