Frequently Asked Questions
Why did my pastry cream turn out lumpy?
Lumps in pastry cream are typically caused by two main issues: not whisking continuously and vigorously enough while it’s cooking, or not tempering the egg yolks properly. Always keep that whisk moving, especially as the cream starts to thicken, and remember to slowly add the hot milk to the egg mixture, constantly whisking, to avoid scrambling the yolks.
Can I make this pastry cream dairy-free?
While this specific recipe relies on whole milk and butter for its rich texture, you can experiment with dairy-free alternatives. Use a high-fat plant-based milk like full-fat coconut milk (from a can, not carton) or oat milk, and dairy-free butter. The flavor and texture will be slightly different, but it can still yield a delicious dairy-free custard. Avoid low-fat plant milks as they won’t provide the necessary richness.
My pastry cream is too thin; what went wrong?
If your pastry cream is too thin, it’s most likely due to insufficient cooking. The cornstarch needs to reach a full boil for about a minute to fully activate its thickening power. Don’t be afraid to let it bubble and “burp” vigorously on the stove while whisking. Another reason could be inaccurate measurements, so always measure your cornstarch carefully. Unfortunately, it’s difficult to thicken it once it has cooled without compromising texture, so always aim for proper cooking the first time.
