Substituting all heavy cream for milk in banana cream pie pastry cream/pudding?
I'm trying not to waste ANYTHING in my fridge, and happen to have far more heavy cream on hand than I can use. I'm wondering if anyone has experience subbing in heavy cream for milk in the pastry cream/pudding for banana cream pie, or pastry cream in general for that matter. I assume it would just lead to a richer cream that maybe doesn't take as long to thicken, but am wondering if there are any pitfalls I am not anticipating?
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3 Comments
It usually works well in baking.
As with Emma's comments, I'm not sure how it either full strength or diluted would work out in custard or banana cream pie.
But in these strange times it's worth a try. My guess is it will still taste very good, but I'm not sure about the texture.
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