The Baker's Hotline

July 29, 2015 at 11:10am

In baking, pastry cream is a member of the custard family. It may be that you'd like one a little looser, and some recipes for custard use less starch than pastry cream. You can try reducing the cornstarch by 25%, but expect a thinner final product. Another option is stirring in a few teaspoons of unwhipped heavy cream into the strained pastry cream. Happy baking! Laurie@KAF
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