Very sweet, custard-like pastry cream that works well as a filling for Boston Cream Pie.
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.