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Geranium Pastry Cream
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Yields:
3 c.
"Infused with flowers, pastry creams have so many uses-layering cakes, filling doughnuts, topping pies and more." — Miche Bacher
From: Cooking with Flowers © 2013 by Miche Bacher Buy the book
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Ingredients
- 1 cup milk
- 1 cup heavy cream
- 1/2 cup scented geranium sugar
- 6 large egg yolks
- 2 Tbsp. cornstarch
- 4 Tbsp. butter
- 1 1/2 tsp. pure vanilla extract
Directions
- Step 1Warm milk and cream in medium saucepan over medium-low heat. Stir in all but 2 tablespoons of sugar. Whisk occasionally to dissolve sugar and prevent mixture from boiling.
- Step 2Whisk to combine egg yolks and remaining 2 tablespoons sugar in a nonreactive heatproof owl (stainless steel or enamel, not aluminum). Slowly whisk half milk mixture into egg mixture. Whisk milk-egg mixture back into saucepan.
- Step 3Increase heat to medium, add cornstarch and whisk until cream starts to cling to whisk and threatens to bubble. Remove from heat and whisk in butter and vanilla.
- Step 4Transfer pastry cream to bowl. Cover it with plastic wrap touching surface of cream to prevent skin from forming. Refrigerate for at least 2 hours before using.
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