<?xml version="1.0" encoding="utf-8" standalone="yes"?><rss version="2.0" xmlns:atom="http://www.w3.org/2005/Atom"><channel><title>Wafer Cake on Kitchen3N</title><link>https://kitchen3n.com/tags/wafer-cake/</link><description>Recent content in Wafer Cake on Kitchen3N</description><generator>Hugo</generator><language>en-us</language><lastBuildDate>Thu, 01 Feb 2018 00:00:00 +0000</lastBuildDate><atom:link href="https://kitchen3n.com/tags/wafer-cake/index.xml" rel="self" type="application/rss+xml"/><item><title>Chocolate Pudding or Pastry Cream</title><link>https://kitchen3n.com/posts/2018-02-01-chocolate-pudding-or-pastry-cream/</link><pubDate>Thu, 01 Feb 2018 00:00:00 +0000</pubDate><guid>https://kitchen3n.com/posts/2018-02-01-chocolate-pudding-or-pastry-cream/</guid><description>&lt;img class="alignleft size-full wp-image-2622" src="https://kitchen3n.com/wp-content/uploads/2018/01/IMG_0941.jpg" alt="Chocolate Pudding or Pastry Cream" /&gt;&#10;I had a revelation this week: pastry cream is basically pudding, with perhaps an egg yolk or two more. Both start off with a milk/sugar base, thickened over the stove top using some combination of cornstarch/flour/egg yolks then flavored with vanilla, chocolate or any other flavor of choice. This recipe, in my opinion, can pass for both.</description></item></channel></rss>