Culinary Alchemy

24 Nov, 2005

No matter how many times I make pastry cream, I am always amazed and delighted when the tempered custard/corn starch mixture solidifies. It happens instantly – like something out of a chemistry kit experiment, except you wind up with dessert.

One Boston Cream Pie coming up...

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@MrMikeLee will be at CASE D1 Conference in Boston presenting with the MIT Alum Assoc in a couple weeks. http://tinyurl.com/yek6cq7 — 5 years 19 weeks ago
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Andy Chase
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Andy Chase

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