I already have a pastry cream recipe I like (it uses a combination of heavy cream and milk, as well as whole eggs instead of yolks), but I'd like to try messing with it to use it in different kinds of pies (banana cream pie, coconut cream pie, etc.).
My understand is using egg yolks instead of whole eggs will make it richer, but do i need to change the amount of cornstarch I use? Or is that something I can keep the same? Is there a limit for how many egg yolks I can use before it messes it up?
The recipe I usually make uses 1 whole egg and 1 1/2 tablespoons of cornstarch for each cup of liquid.
[link] [comments]
from AskCulinary https://ift.tt/FzS6PTi
Comments
Post a Comment