there's a recipe in my wilton books for pastry cream filling- calls for half and half, it doesn't say if refrigeration is necessary! does anyone know, also has anyone tried it and do you like it? thanks
Yes it will need to be refrigerated. I'm not familiar with the Wilton recipe but mine has half and half and egg yolks in it.
Best way to describe it is a dense vanilla pudding made from scratch.
I have flavored it with ginger, green tea and chocolate. Sometimes I lighten it with a bit of whipped cream.
Snowboarder,
how do you go about flavoring the crème with tea? I envision steeping the tea in the heated milk and then reheating and mixing with sugar and eggs as usual, but would like to be sure.
Alien- Use Matcha green tea (powdered). You don't need to steep it. I add it last, when I'm whisking in the butter and the vanilla.
I do steep the ginger though. I use just a few slices. Too much and the cream curdles. And then I add some minced candied ginger as a last step.
Here's a link to Matcha info.
http://en.wikipedia.org/wiki/Matcha
how do you go about flavoring the crème with tea? I envision steeping the tea in the heated milk and then reheating and mixing with sugar and eggs as usual
Yes, that would work. In general: heat milk/cream; steep; strain if necessary (if flavorings are loose in the milk/cream); then reheat and continue.
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