Maple Pastry Cream
Serves: Approximately 2 1⁄4 cups
 
Ingredients
  • 1 1⁄2 cups heavy whipping cream
  • 3⁄4 cup whole milk
  • 1 large egg
  • 2 large egg yolks
  • 1⁄4 cup firmly packed light brown sugar
  • 1⁄4 cup cornstarch
  • 2 tablespoons maple syrup
  • 1⁄4 teaspoon fine sea salt
  • 2 tablespoons unsalted butter, room temperature and cubed
Instructions
  1. In a medium saucepan, heat together cream and milk over medium heat until steaming.
  2. In a medium bowl, whisk together egg, egg yolks, brown sugar, cornstarch, maple syrup, and salt. Whisking constantly, gradually add hot cream mixture to egg mixture. Return cream mixture to saucepan, and cook, whisking constantly, until thickened. Strain through a fine-mesh sieve into a medium bowl.
  3. Stir in butter, one piece at a time, until combined. Press a piece of plastic wrap directly onto surface of pastry cream to prevent a skin from forming. Refrigerate for 1 hour or until needed, up to 3 days.
Recipe by TeaTime Magazine at https://teatimemagazine.com/maple-walnut-brandy-snaps/