How thick is pastry cream supposed to be?
I guess I was expecting thick custard, but I ended up with something like pureed potatoes when it was freshly cooked and still hot.
I used 2 T flour, 3 T cornstarch, 2 egg yolks, and 1 egg for 2 cups milk, loosely following this recipe: http://www.chow.com/recipes/30347-str...
You're going to hate this answer, but it depends.
If I'm piping the cream into something then I like it softer (thinner - maybe like mayo) but if it is the base of say a fruit tart that I have to slice and has heavy fruit on top of it, then I like it thicker (maybe almost like the yellow of a deviled egg? - wow, thickness of pastry cream is harder to describe than I thought it would be).