Quick pastry cream

Thanks, Migoya. Instant magic pastry method worked!

There is a vague eggy taste, may be due to the stray egg whites.

Compared to the PC at Glacé, this is a lot looser. Anyway, I made a mistake. I forgot to add the sugar to the milk, added after the hot milk had been whisked in and mixture coagulated. The mixture became more liquid after the sugar was added. I wonder if it would have made much more difference.

Pastry cream
A
Milk 950
Sugar 260

B
Milk 50
Yolk 240
Cornstarch 57

C
vanilla 1t

Combine B and sieve to remove lumps. Heat A to rolling boil. Dump into B all at once, whisking constantly. Add C when cool.

Note: Found updated recipe.

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