No difference on the milk as long at is powdered whole milk. If using non-fat dry milk, you will probably need to add a little more fat, to prevent a dry drier texture. as for flour instead of corn starch. You will need to use more flour than you would have if you used cornstarch. In my experience cornstarch will give you a slightly more gelatinous texture in the end. also firmer than flour
thank you for your reply. That clearifies why when I used the nonfat dry milk powder the cream was not as heavy. Don"t know if I did the right thing but I added some butter to the mixture .I also used cake flour but in the same amount of cornstarch so it did come a little thinner than I would have liked it. Do you have a good recipe for the italian pastry cream? I would appreciate it.
probably need to use twice as much flour as cornstarch. I will go through my recipes and get you a recipe for italian pastry cream. after years of baking and all the recipes in a folders takes me a little time to find what i am looking for. really need to organize my recipes.