Featured as part of our Cooks and their Books series, this recipe comes courtesy of Australian food icon Margaret Fulton.
This is a rich vanilla custard, used to serve with many sweets. It’s a great favourite with plum pudding and is also good with stewed fruit, light steamed pudding, apple pie and trifle. Pastry cream is a thicker custard used as a filling for fruit tarts, éclairs, profiteroles and pastries such as cream horns, neapolitans or as an alternative to cream in sponge cakes.
This is a rich vanilla custard, used to serve with many sweets. It’s a great favourite with plum pudding and is also good with stewed fruit, light steamed pudding, apple pie and trifle. Pastry cream is a thicker custard used as a filling for fruit tarts, éclairs, profiteroles and pastries such as cream horns, neapolitans or as an alternative to cream in sponge cakes.