It's been a while, foodies, but I have a question for the food science minded, re: Pastry Cream [View all]
It has indeed been a while since I posted in here but I've run across something I am not sure of the answer to, so perhaps someone has an idea!!
A couple days ago I made about 3 cups worth of classic Pastry Cream and outside of using it for tarts and as filling for puffs and eclairs, I'm wondering if I can add it to a custard style pie filling.
To wit;
I am in the process of making a Key Lime Pie and since Pastry Cream is simply cooked egg yolks and flavored, sweetened milk, and most recipes for Key Lime Pie call for Lime juice, sweetened condensed milk and eggs, what would be the effect if I added an amount - say 50% of the total volume of the pie filling, of the pastry cream to the condensed milk and eggs?
Keep in mind that the pie gets baked, but I would be combining what is essentially a cooked custard (the Pastry Cream) to raw eggs and the condensed milk AND THEN baking it.
Any ideas? Anyone ever tried this or anything similar?
I would imagine it would work just fine - I can't think of any reason it would split or not set......
But this is new territory.
Thoughts?
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