your site somehow and decided to give it a try. i made it, then froze it and left it in the freezer about a week or so. i took it out and followed your procedure. it was absolutely perfect!!! i don’t know if this can be possible but it tasted even better and looked even smoother than when i originally made it. i know it was only in the freezer for a short time but i am confident that this will work even if the pastry cream has been frozen for a lot longer. thank you so much for this!! i am always going to make pastry cream after having 