Pastry Cream- Do we want the pastry cream reach simmer stage or stop prior to that? If it turns out too dense can it be lightened up by folding in wh

Do we want the pastry cream reach simmer stage or stop prior to that? If it turns out too dense can it be lightened up by folding in whipped cream after it’s cooled? What about a ginger snap crust?

Lisa Powers
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Pumpkin Cream Pie
Recipe question for: Pumpkin Cream Pie

5 Comments

Happygoin November 15, 2020
In order for the pastry cream to thicken properly, it should be brought just to the boil. It must be whisked constantly, so that the eggs in it don’t curdle. In fact, it’s put through the strainer to insure any bits of cooked egg are removed.

Yes, I have several recipes that call for pastry cream to be lightened with whipped cream.
 
Lisa P. November 15, 2020
Thank you. Have you made this recipe?
 
Happygoin November 15, 2020
I have not. I’ve made pastry cream though many, many times though. The recipe sounds delish!
 
Lisa P. November 16, 2020
Thank you! I bought extra pumpkin just in case. 1/2 cup of corn starch seems really excessive, but I’ve never added pumpkin purée my pastry cream before
 
Happygoin November 16, 2020
Follow the recipe and you should be fine. It sounds delish! Let us know how it turns out.
 
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