Very sweet, custard-like pastry cream that works well as a filling for Boston Cream Pie.
Prep Time 10 minutes minutes
Cook Time 10 minutes minutes
Total Time 20 minutes minutes
Most pastry cream recipes tell you to boil and stir the mixture for about 2 minutes before removing it from the heat. This kills the enzymes in the eggs which cause the pastry cream to thin out after cooling. Out of habit, I lboiled the cream for an extra minute and a half for the first batch. It did not thin out, nor did it taste starchy. I made a second batch and skipped the extra minute of boiling. The second batch didn't thin out or taste starchy either. I'd say this is a pretty fool-proof recipe, but if you do have problems with thinning or a starchy taste, try boiling the mixture for another minute and a half and stirring constantly to prevent curdling.