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Stephanie is the Head Recipe Tester of Food52.
Pastry cream powder is used to thicken custards. It's made of cornstarch and a bit of vanilla flavoring. Sometimes with some color too. If you an find custard powder, use that instead. Otherwise substitute cornstarch.
I believe custard powder is cornstarch and vanilla flavoring, whereas pastry cream powder also contains dried eggs.
Simpler is better (especially when you're sweaty).
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