This recipe makes a very thick pastry cream that sets and holds reliably for recipes that require structural support. And it is hella delicious. Adapted from an old time-life book of Scandinavian recipes.
1.5 recipes worked really well! Was expecting center to be thicker but it wasn’t. Just rose more. Used fat skimmed from beef stock (made with short ribs; base for gravy). I always make batter in the morning and let it sit on the counter all day. Bubbles and looks odd by dinner time but it cooks up beautifully.
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