Why does my pastry cream taste starchy?

Pastry cream is thickened with either flour or cornstarch. Adding too much of either will make the cream taste starchy. To avoid this, use the amount of flour or cornstarch specified in the recipe. If you're not sure how much to use, start with a little less and add more as needed.

2. Not cooking the pastry cream long enough.

Pastry cream must be cooked until it is thick and bubbly. This helps to gelatinize the starch and prevent it from tasting starchy. Cook the pastry cream over medium heat, stirring constantly, until it reaches a boil. Then, reduce the heat and simmer for 1-2 minutes, or until it has thickened.

3. Using the wrong kind of flour or cornstarch.

Pastry cream is typically made with all-purpose flour or cornstarch. Do not use bread flour or cake flour.

4. Adding too much milk.

Adding too much milk to the pastry cream will make it thin and runny. This can also cause the cream to taste starchy. Measure the milk carefully before adding it to the cream.

5. Not using enough sugar.

Sugar helps to balance the flavors of the pastry cream and prevent it from tasting starchy. Add the amount of sugar specified in the recipe, and taste the cream before you remove it from the heat to make sure it's sweet enough.

6. Cooling the pastry cream too quickly.

When pastry cream is cooled too quickly, it can develop a starchy flavor. Let the pastry cream cool slowly at room temperature, and then refrigerate it for at least 2 hours before using it.