This is the easiest pastry cream or crème pâtissière based on the recipe by @huckcafe. Many of you have asked me for it, after seeing me use it in the apricot tart. The cream was baked in that recipe but I wasn’t very happy with the final outcome. I’ll use it though as is in a baked tart shell and bake the fruits separately as it is utterly delectable.Recipe below:Makes about 3 cups (740grs)
