Hi, does this filling have to be refrigerated? Would a cake with this filling be okay sitting out for a day?
I just made this and it turned out perfect!! I was slightly worried when I tempered the eggs and wound up with a LOT of foam on top that didn't go away until after the bottom layer of mixture thickened fully. I just kept stirring and stirring and it all mixed together beautifully! I ran it through a wire mesh strainer after I was done but didn't have any scrambled egg pieces at all. Now I want to dabble with the other variations of this recipe! Thank you for posting it.
Can this recipe be cut in half for a lesser quantity? I would assume so but want to be sure.