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Your recipe is fine, definitely in line with many Italian recipes for crema pasticciera, but is on the higher end of the starch quantity range I would recommend. To salvage this batch you can: Mix it with some whipped cream (1:2 ratio of whipped cream to pastry cream). This will make much lighter Mix it in equal parts with a chocolate ganache. This makes ...


The starch was superfluous. Traditional creme patisserie is made without it. Some people do make custards which combine starch and yolks, but they are actually more difficult to work with. Also, from your ratios, the starch alone (without the yolks) would suffice to make the shape-holding pudding you described. You can repeat the whole cream without any ...

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