I threw that out and tried again with this recipe and it came out completely. Although it was easy to make and the consistency was perfect. I ended up making a new batch with half the sugar.
The custard came out great. Beautifully smooth and creamy (no lumps!). I didn’t think it was too candy. I intentionally used salted butter.
DO NOT MIX THE sugar, egg yolks and cornstarch too far upfront, do it when the milk is starting to boil and you are ready to add them to it. Feel free to take a look at my Bulgarian Funiiki Cookies Recipe, the place I fill the cream horns with homemade custard made with whole eggs. If you’re on the lookout for thick, foolproof selfmade custard recipe, I advocate using egg yolks only.
Pastry flour is a low-protein, specialty flour that is best for baked goods. On average, pastry flour has an eight to 9% protein count versus all-function flour, which incorporates roughly a ten to 12% protein count. For pastries like biscuits, scones, pie crusts, and fast breads, a decrease protein count means a lighter, flakier dough. But how does it differ from all objective and cake flours? And what about whole wheat pastry flour? Just made this custard to make use of as one of the layers of a spring/summer season trifle I make with sliced fresh strawberries, white cake cubes and fresh whipped cream.