Pastry cream
Most pastry cream recipes include the following steps: whisk the egg yolks, sugar, and cornstarch; slowly add hot milk; and cook the mixture until thickened. Would we get the same result if we whisk all of the ingredients together and then cook until thickened?
Comments
Hi Chi - you don't *have* to temper the eggs when making a pastry cream. See this recipe from Martha Stewart where everything goes in the pot at once. You*do* need to stir constantly to keep the eggs from forming clumps. Tempering works because the addition of the liquid dilutes the egg proteins making it harder for them to combine and form those clumps. A tempered mixture is already warm so it takes less time to come to a boil and, therefore, requires less stirring and time. But, as long as you stir constantly, you can get the same results from adding the eggs and liquid together from the start. I would still recommend running it through a fine-mesh strainer after cooking to strain our any curds that may have formed despite your best efforts. Best, Lynn C.