Given the background description of some cooking related query, summarize the question into a title
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Question: I forgot to add the vanilla at the end of making my vanilla pastry cream for eclair cake. Can I add it now after its been in the frig overnight? I'm going to fold in whipped cream also.

Answer: Can I add vanilla to pastry cream after its cooled?

Question: Can thawing meat more quickly (e.g. warm water, microwave, warm oven) than normal (leaving out at room temperature) affect the taste / texture of the meat? Is there a particular maximum rate of temperature change for various types of meat (beef, pork, and chicken is what I'm most interested in)?

Answer: Can thawing meat too quickly affect its quality?

Question: I have a recipe for a steamed egg and ginger pudding. It can be eaten hot or cold, and I prefer it cold. The problem is that it starts to separate in the fridge (liquid accumulating where I've scooped pudding out, or sometimes around the edge of the bowl). How do I prevent that?I did look at this discussion, but I can't tell whether it's relevant.Recipe, in case it's relevant2 C water4 oz. ginger root4 oz. Chinese rock sugar4 large eggs, beaten2/3 C milka few drops vegetable oilSet up a stovetop steamer.Slice ginger.Bring water to a boil; boil ginger 2 min. Discard ginger slices.Dissolve rock sugar in boiling water.Remove pot from heat.Add milk to the pot; whisk in eggs and vegetable oil.Pour into bowl or bowls and steam 12 min.

Answer:
How do I keep a custard from breaking?