I followed the recipe exactly, and even cooked the mixture longer than 2 minutes after "thickening" because it still had an uncooked flour smell. It didn't work; the cream has a heavy flour-y taste. I immediately tried again, cooking for the specified time and ended with an even heavier flour taste. In addition to reducing the amount of sugar you should reduce the amount of vanilla extract as well! A full tablespoon with only 1 cup of milk and 3 egg yolks darkened my cream noticably. The second try I used 1 teaspoon of vanilla and that helped, but it was still too flour-y to be edible. I will be trying a different recipe next time, with a higher milk/egg yolk-to-flour ratio.
Was this review helpful?
0 users found this review helpful
I followed the recipe exactly, and even cooked the mixture longer than 2 minutes after...