I made the Tartine recipe of pastry cream heating milk, adding eggs, cornstarch and sugar. It thickened while it was warm but after it cooled, it is quite runny.
Is there any way to salvage it? Add whipped cream?
Michael is a food critic and established cookbook author -- Ruhlman's Twenty and Egg: A Culinary Exploration are the most recent additions to his vast body of work.
if you can recook it, very gently, add more cornstarch/slurry. or make a second too-thick batch and combine. or yes, can try whipped cream. #notapastrychef
Or you can make another one and churn this one in an ice cream maker to make ice cream, or add whipped cream and a whipped egg white to make a mousse.
Or just use it runny, as a crème anglaise with a slice of cake, if your plans with it are flexible.
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