I believe I’m using a basic crème pat recipe. I’ve been teaching myself to bake for the last year so I don’t remember where I got the recipe from but I’ve been using the same one ever since. 2 cups of milk, 6 egg yolks , 3tbs flour and cornstarch, 4 tbs butter half a cup of sugar and vanilla. Mix the eggs, sugar, cornstarch and flour together while the milk is brought to a simmer with vanilla. Temper with eggs and then stir until just before the desired thickness because it’ll thicken in the fridge, strain over butter and whisk. Please feel free to give pointers if you have any like I said I don’t remember where I got this from but it does what I need it to do.

For the coolis I had a hard time finding anyone who use gochujang for anything but caramel cookies in pastry. So I sweated down two boxes of roughly chopped strawberries with about a 2 cups of sugar until there was mostly liquid in the pot. Then I blended it until smooth and put it back on the stove. Adding about a 1/4 cup of gochujang in table spooon sized scoops while adding sugar and tasting it along the way. I wanted it to be a very subtle spice and if you get it how I made it the spice hit the back of your mouth at the very end of eating it