Orange Blossom Pastry Cream
approximately 1⅔ cups
8 to 10 minutes
- 1⅔ cups (415 ml) whole (3.5%) milk
- ¼ cup + 1 tbsp (62 g) Redpath® Granulated Sugar, divided
- 7 tsp (18 g) cornstarch
- ¼ tsp (2 g) salt
- 2 egg yolks
- 1½ tsp (7 ml) orange blossom water
- 1 tbsp (14 g) butter
1. In a medium pot over medium heat, stir together the milk and 2 tablespoons (25 g) of the Redpath® Granulated Sugar until it just starts to simmer and sugar is dissolved.
2. In a medium bowl, whisk together yolks, remaining sugar, cornstarch, and salt until well combined.
3. Temper yolks by ladling a small amount of the hot milk into the eggs while continuously whisking. Repeat the process until the temperature of the eggs feels about the same as the temperature of the milk. Pour and whisk in the remaining milk into the egg mixture. Strain the milk mixture back into the pot.
4. Place pot over medium heat, constantly stirring with a rubber spatula. Once mixture starts to thicken, switch to a whisk, and lower temperature to medium-low. Whisk constantly until mixture begins to bubble; cook for 2 minutes.
5. Remove from heat. Whisk in the orange blossom water until thoroughly combined into the pastry cream. Add butter. Whisk in until butter is fully incorporated into the pastry cream.
6. Transfer pastry cream into a clean bowl or shallow dish. Place a piece of plastic wrap directly over the surface of the cream. Ensure that the plastic wrap is in contact with the entire surface of the pastry cream as it will form a skin in the areas that it does not. Allow to chill in the fridge until cold; at least an hour.
7. Whisk chilled pastry cream before using, to ensure a smooth consistency. Pastry cream can be kept covered in the fridge for up to 5 days.
*Ensure the mixture comes to a boil and cooks for 2 minutes before removing from heat. As a general rule, 1 cup milk = 1 minute of boiling. Cornstarch needs to be boiled to activate its full thickening power.
*Swap out the orange blossom water for rose water, vanilla extract, or any flavoured extract to customize the flavouring of the pastry cream.
*For a lower fat version you can use 2% or skim milk, but the cream will not be as rich.
*If desired, lighten up pastry cream by folding in ½ cup (125 ml) and up to 1⅔ cups (375 ml) of medium peaked whipped cream into the chilled pastry cream. This is called Crème Légère.