More pastry cream problems
Posted 10 March 2012 - 02:14 AM
Now the recipe wasn't exactly what I've made before but the proportions weren't that much off and the general technique is the same. In to a bowl: yolks, sugar, cornflour, mixed and then heated milk flavored with vanilla added in.
So why the separation of fat (i did however use a little cream mixed into my milk as it wasn't whole milk but i've done this before to compensate for the fat content and it was fine) But more importantly, where did that nasty metallic flavor come from?
Posted 10 March 2012 - 05:51 AM
On the metallic taste: if this was a broken emulsion, the sugar would all be in the water layer. Ditto the starch. So the top layer would be egg, milk fats, and vanilla. I'd check that vanilla: how old is it? What does it taste like?
Posted 10 March 2012 - 10:20 AM
Posted 10 March 2012 - 08:28 PM
This happened after adding the yolks and starch? How much did you deviate from your usual proportions?
Posted 13 March 2012 - 01:25 AM
I think the thing i did do different was adding the yolks sugar and starch at the same time. I think you were supposed to beat the yolks with sugar first, a little milk THEN starch, but how does that change things since when tempering the yolks it came to a consistency that seemed normal.