Hi there, Lisa! We haven't tried using cream in place of the milk in pastry cream, so it'll be a bit of an experiment. We imagine that with cream, when you're cooking the pastry cream on the stove it may not thicken as much as expected but as the pastry cream cools it should get thicker because the fats will solidify. We'd also recommend leaving the butter out as there will already be additional fat from using cream. Happy experimenting! Morgan@KAF

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