Yesterday I attempted to make pastry cream (my goal was to use it as a filling for creme puffs). After taking it off of the heat and letting it cool to room temperature I put in the refrigerator. That evening I checked on it to find that it is still very thin and liquid, I imagine that I had not cooked the egg yolks long/hot enough. For reference the recipe I used is this one, I followed the steps supplied to the letter with the one exception that I must have not cooked for long enough after returning the pan to the heat once all the ingredients had been combined.
Is there some way to salvage my pastry cream?
- perhaps it may be a viable option to simply return it to a sauce pan and cook (with whisking) until thickened
- perhaps there is some other dish I could make with the yet-unthickened custard (one where it is cooked in the oven maybe?)
Any advice on the above bullets, or novel ideas, are greatly appreciated.