pastry cream

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Posted by Tim Livingston on February 08, 1998 at 12:17:59:

Hi,

I am a baker in a new bakery and as such, I am having to make do with some limits on available equipment, i.e., a steam kettle.
I am used to making pastry cream in a steam kettle and have a great deal of trouble getting it to work on a regular stove. Either I can't get it hot enough, or I burn it.

Our supplier puts out a pre-made product, but it tastes like @#$&!! I need a recipe that can be made without babysitting the pot for an hour. I am the only baker and do not have this luxury.

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