Re: Pies & Pastries
I'm so soryy that my message is not really related to the recipe. I just wondered if "dessert experts" would know what did I do wrong... It's about pie pastry cream/custard. I used potato starch same amount, instead of corn starch while I was cooking egg mixture. It was pudding like texture, I put them in the refridge. I thought it will be harden even more. Next day, it was SOUP!!! What did I do wrong???
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