Why would this pastry cream have an eggy smell?
I tried making a dairy free pastry cream but it came out with a strong eggy smell at the end. I may not want to use it depending how bad the smell is after is cools completely in the refrigerator.
My ingredients were
2 cups organic almond milk
1/2 cup sugar
vanilla bean + touch of vanilla extract
2-1/2 table spoons corn starch
4 egg yolks
I did it exactly as you're supposed to, whisk egg yolks with sugar until light cream colour (actually added the cornstarch with sugar to this and whisked everything together)
Boiled almond milk with vanilla, add some hot milk to egg mixture and whisk, then pour back into remaining milk. Cooking for several minutes until thicken.
Anyway, 2 of my eggs were fresh, but two were duck eggs that that were a few weeks overdue, but I ve used them in omelette recently and they were still ok. And on cracking them open they looked and smelled ok. (I read duck eggs have thicker shell so last a bit longer than chicken eggs)
Do you think the two eggs that were a bit older was enough to make the pastry cream a strong egg smell?
Or was it maybe that I did not have enough fat content in the milk (due to the fact I used almond milk) that caused this effect?
I made pastry cream once before with whole milk and it did not have this smell.
Best Answer
The eggs may have cooked about before fully incorporating. You may want to put the mixture through a fine mesh sieve to see if any egg bits strain out.
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Quick Answer about "Why would this pastry cream have an eggy smell?"
Cream pastry was once made with flour alone, but this thickening agent is not the best choice for a great cream. Flour must reach 92°C to perform its thickening properties but at this temperature eggs tend to release an unpleasant sulphur smell hence flour is used in recipes that require very small amounts of egg yolk.Why does my pastry cream taste eggy?
But when you overcook a custard, suddenly the connection is very, very clear. A nasty eggy taste takes up residence and won't go away. That's likely the result of heat breaking down the protein components cysteine and methionine to release sulphur, says Crosby.Why do cakes taste eggy?
The eggy smell or taste you're getting is from the sulfur compounds in the eggs. These can be more noticeable after being exposed to high heat. Some eggs are worse for this than others, but it can be avoided by beating in the eggs more or masking it with something pleasant like vanilla.How do you get rid of the smell of egg in a cake?
You can add vanilla extract to reduce the smell of eggs or you can also add other fruit sauces in order to dominate the smell of eggs . These give you a fragrance that help you to over come the smell of eggs. For any kind of cakes you prefer, visit www.cakefite.com . Put ur Vanilla essence with eggs.Pastry cream Diplomat How to Make // Pastry cream for Cake
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Answer 2
You should heat only for 82 degree, if 84 you will get omelet with egg smell.
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