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Hello, I followed the directions from this recipe to make a pastry cream However upon further reading my cream did not thicken nearly as much as it needed to and is runny. It did not come to a boil in the 4-5 minutes of cooking after I combined the eggs and milk. I followed the recipe steps and added the butter as well. Is there a way to thicken up the pastry cream or should I start fresh? submitted by /u/SnooPredictions6673 |
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