My pastry cream failed. It turned out to be very doughy, almost like the consistency of pate a choux dough. I double checked the measurements and I am certain they were correct. The recipe I used was: http://eugeniekitchen.com/pastry-cream/. What did I do wrong here?
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One glaring example: corn starch is listed in the ingredients as 1/4 tablespoons [sic] but has a metric mass measurement closer to 1/4 cup. The recipe instructions call for 1/4 cup of corn starch. So how much did you use?
I suggest you find a crème pâtissière recipe from a *reliable* source and try again.
Best of luck.
I would stick with a time-honored, well-tested recipe. A crème pâtissière recipe is probably included in over two-thirds of the cookbooks on my bookshelf, including old standbys like Julia Childs' cookbook, even Fannie Farmer as well as any of my cookbooks written by a French, Italian, or Swiss author. Larousse Gastronomique also offers a recipe and unsurprisingly, it is flour-based (no corn starch).
The main takeaway here is to be judicious in your source of recipes, particularly for base preparations like pastry cream. The library is an excellent source of these types of base recipes, far more reliable than some error-ladened post by some random online hobbyist.