Here's something a little sweet, a little spicy, and all around spooky. This pastry cream—made with egg yolks, sugar, cornstarch, milk, ginger, and cinnamon—is the luscious filling for Boston "Scream" Pie.
3 T of cornstarch AND 2T of flour was way too much. I’ve never put flour in pastry cream but I thought I would try it . It came together too fast and was thick and lumpy, I couldn’t get it through the sieve!
I made the Boston Scream Cake for my birthday yesterday. Everything turned out great and very delicious, except this cream. I followed the directions exactly, but the cream never thickened and I couldnt use it. I had to substitute it with vanilla pudding that I mixed cinnamon, ginger, and nutmeg into. Just wondering if anyone else had any problems with this part of the recipe.