Rose Pastry Cream
Serves: 1¾ cup
 
Ingredients
  • 4 large egg yolks
  • ½ cup granulated sugar
  • 2 cups whole milk
  • 3 tablespoons cornstarch
  • ⅛ teaspoon fine sea salt
  • 1 tablespoon butter
  • 2 teaspoons rose water
  • ½ teaspoon vanilla extract
Instructions
  1. In a medium bowl, whisk together egg yolks and sugar.
  2. In a medium saucepan, heat milk until very hot but not boiling. Gradually add hot milk to egg mixture, whisking constantly. Add cornstarch and salt, whisking 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, rose water, and vanilla extract. Pour custard into a heatproof bowl. Cover 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/strawberry-rose-eclairs/