Elderflower Pastry Cream
Serves: approximately 2 cups
 
Ingredients
  • 4 large egg yolks
  • 1⁄2 cup granulated sugar
  • 2 cups whole milk
  • 3 tablespoons cornstarch
  • 1⁄8 teaspoon fine sea salt
  • 1 tablespoon unsalted butter
  • 2 tablespoons elderflower liqueur
  • 1⁄2 teaspoon vanilla extract
Instructions
  1. In a medium bowl, whisk together egg yolks and sugar.
  2. In a medium saucepan, heat milk over medium heat until very hot but not boiling. Gradually add hot milk to egg mixture, whisking constantly. Whisk in cornstarch and salt until incorporated. Strain mixture through a fine-mesh sieve into saucepan. Whisking constantly, cook over medium heat until mixture thickens.
  3. Remove from heat. Whisk in butter, liqueur, and vanilla extract. Transfer custard to a heatproof bowl. Cover custard with plastic wrap, pressing wrap directly onto surface of custard to prevent a skin from forming. Refrigerate until very cold, 4 hours to overnight.
Recipe by TeaTime Magazine at https://teatimemagazine.com/royal-religieux/