Hi this is my first post here my question is
how can I make pastry cream or creme patisserie without cornstarch or flour or any thickener? ?
I have been baking for 10yrs and I was watching a old British cooking program that said that creme patisserie or pastry cream was originally made without thickeners like flour or cornstarch. .
They went on to say that the thickening agent was the eggs themselves but I can't find a recipe or ratio of cream to eggs to make a thick custard made on the stove top that isnt baked or set custard (like a creme brulee)
Can anyone help is this possible?