The pastry cream is delicious. The following modifications of the recipe should give you a lumpy free pasty cream. To start, follow the recipe until the milk and sugar comes to a boil. Turn off the heat. Start adding one to two tablespoons of the milk mixture into the egg mixture while whisking the egg mixture until you have used about half of the milk mixture. Then slowly pour the egg and milk mixture back into the saucepan while whisking the ingredients and turn the flame on to a low to medium heat stirring constantly until the mixture thickens. Then add the butter and vanilla and transfer into a bowl and follow the completion of the recipe.
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The pastry cream is delicious. The following modifications of the recipe should give you a...