A custard akin to pudding, with a rich taste and a creamy texture that's thick enough to hold its shape.
The universe of custards is large and varied.
The other three couldn’t compete: skim milk was lacking in flavor and loose in texture; half and half was too firm, with an off-putting buttery taste; and heavy cream separated during the cooking process . I recommend sticking with whole milk for optimal results.Eggs contribute flavor and provide structure to pastry cream.
When mixed with water and heated to around 175°F, starch granules gelatinize, meaning they absorb and swell up with water, then leak out their starchy molecules, effectively thickening the custard base. While all of this is happening, the proteins in the yolks are denaturing, or unfolding and then coagulating, or bonding together, to form a strong, flexible network.
And that brings me to one more very important point: I can't emphasize enough the need for constant attention and whisking. If you’re a multitasker in the kitchen, it’s best to set other tasks aside and focus all of your attention on the pastry cream. Don’t walk away or check your phone, and be sure to whisk, whisk, whisk. Whisking ensures that the pastry cream is evenly thickened and reduces the chance for lumps and scorched spots to develop.