Pastry Cream
 
 
Author:
Ingredients
  • 5 egg yolks
  • 1 cup sugar
  • 3 tablespoons cornstarch
  • 2 cups milk
  • 1 tablespoon butter
  • 1 vanilla bean, slit and seeds scraped out (or vanilla paste)
  • 2 tablespoons Cointreau
Instructions
  1. In a large bowl, whip the egg yolks and sugar until they form a ribbon when you lift the whisk out of the bowl. Add the cornstarch and whisk to combine.
  2. Heat the milk on the stove in a saucier until boiling, stirring often.
  3. Slowly pour the scalded milk in small additions into the egg mixture, whisking constantly, until it’s all incorporated.
  4. Pour the mixture back into the saucier and heat until it comes to a slow simmer, constantly whisking it.
  5. Once it thickens, take off the heat. Add the butter, vanilla bean paste, and Cointreau. Stir to release some heat and cool slightly. Place a piece of plastic wrap on the top of the pastry cream, so that it won't form a skin.
  6. Allow to cool and refrigerate until you’re ready to use.
Recipe by The Taste Edit at https://thetasteedit.com/seasonal-fruit-tart/