I've made this recipe for decades. It is so yummy with ham and a "must have" at our Easter dinner or whenever ham is on the menu. (If my recipe boxes hadn't gone missing, I'd be using my well worn recipe, but here I am, your recipe is exactly mine.) My family loves this. I usually double the recipe so the left overs have some mustard ring to accompany it. Another wonderful recipe given to me by my mother-in-law, Hazel. Hope you enjoy it. You called for "pastry cream". I use heavy whipping cream. I'm not familiar with "pastry cream".