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Reviewed Vanilla Bean Pastry Cream
Feb 11, 2012 on FoodNetwork.com
“I also got a super thick end result. I think the amount of milk is not a correct proportion to the cornstarch and egg yolk. I have made pastry cream before and dont remeber ever using that much cornstarch or egg to that small amount of milk. Otherwise it has great flavor!
P.S. Make sure to use a stainless steel pan only! If you...”