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why does pastry cream get gluey when you make it?

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why does pastry cream get gluey when you make it?

fayehess | | Sep 9, 2007 05:06 AM

I have been making pastry cream successfully for years now, and all of a sudden it is going gluey on me. I have a feeling it is either the pan (I used a wider pan, which would cause more stirring) or maybe it's because I added the sugar to the egg yolk (grad.) and then added the flour to that before tempering.

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