As you can see from the picture this batch of pastry cream came out a bit runny. That is because I didn’t cook it long enough, but didn’t feel like wasting the ingredients to make it again since it tasted good anyway. If cooked according to the recipe it will firm up and have the consistency of regular pastry cream.
Cover and refrigerate until firm, at least 4 hours. If desired garnish with toasted slivered almonds right before serving.