I replaced the sugar with honey / reduced the milk in my pastry cream recipe to match a 17% water pe

I replaced the sugar with honey / reduced the milk in my pastry cream recipe to match a 17% water percentage in the honey. Cream texture, dark honey flavor without the feel of creamed honey. I am sure I am not the first to think of this but it is a fun discovery. #baking https://www.instagram.com/p/B3-92FNh0Gj/?igshid=ke35ft9y0leb -- source link

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