I am an American attempting a UK recipe. When he says full fat milk is he referring to what we would call whole milk in America or what we would call cream? My cream is 5% fat.
I was making a Paul Hollywood Recipe: pasteis de nata aka Portuguese tarts. I don't think I adjusted the measurements correctly. I didn't have whole milk but I used a combination of half and half and 1%. Regardless the custard set correctly but the pastry was under baked. It should also be noted that this was my first time making puff pastry from scratch.
Thats a great first attempt, we have a company over here called Nata & Co, who make the best potugese tarts I have ever tasted. Well done for having a good go
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