Not too long ago, I posted a recipe for Pastry Cream, a real versatile dessert item. In most cook books and even on food TV shows, when making this or any kind of pudding, they will instruct you to cover the pastry cream or pudding with plastic wrap right on the surface of it, to avoid a skin forming while cooling.
I personally never liked doing that for two reasons; one, you actually lose quite a bit of the cooked product when you take the plastic off, and two, I didn’t like the idea of plastic wrap on the pastry cream or pudding itself. I decided to try something different and it worked just fine.
After cooking to the proper stage, I put a piece of paper towel over the pan and then placed the cover over this on the pan. I then put it in the fridge to cool completely. When I was ready to use it, I found the paper towel stuck just a little in a couple places on the pan, but the pastry cream was perfect.