pastry cream II: going bananas

notes

• decreased amount of milk used from 1 1/2 to 1 1/4 cups
• reduced the amount of cornstarch used, and increased flour used; 3 tbsps flour, 1 tbsp cornstarch
• works well with pureed bananas. :)
• amount of eggs were fine, actually.
• added 1 tsp of vanilla to taste

in future

• …try more flavours,
• and the cornstarch:flour ratio must test also!

pastry cream I

notes

• add milk, while cream is still warm, to lighten it if it becomes too thick
• use cow’s milk instead of formula milk?
• increase amount of milk used to 1 1/2 to 1 3/4 cups
• seems to be slightly too starchy due to the amount of corn starch added (2 1/2 tbsp)

in future

• consider using less eggs per batch, 2 instead of 3
• try not using corn starch? or use less of it, about 1 tablespoon should do
• lighten pastry cream with whipped heavy cream