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Orange-Rum Pastry Cream
Credit:
Jonny Valiant
Recipe Summary
prep: 10 mins
total: 2 hrs 10 mins
Yield: Makes 2 cups
Ingredients
Ingredient Checklist
2 cups whole milk
1/2 cup plus 2 tablespoons sugar
1 vanilla bean, halved lengthwise, split and scraped, pod reserved
6 large egg yolks
2 tablespoons all-purpose flour or rice flour
2 tablespoons cornstarch
1/2 tablespoon unsalted butter
2 teaspoons golden rum
1 teaspoon finely grated orange zest
Cook's Notes
Pastry cream can be refrigerated, covered, for up to 3 days.
Gallery
Orange-Rum Pastry Cream
Credit:
Jonny Valiant
Recipe Summary
prep: 10 mins
total: 2 hrs 10 mins
Yield: Makes 2 cups
Gallery
Orange-Rum Pastry Cream
Credit:
Jonny Valiant
Orange-Rum Pastry Cream
Credit:
Jonny Valiant
Orange-Rum Pastry Cream
Recipe Summary
prep: 10 mins
total: 2 hrs 10 mins
Yield: Makes 2 cups
Recipe Summary
prep: 10 mins
total: 2 hrs 10 mins
Yield: Makes 2 cups
prep: 10 mins
total: 2 hrs 10 mins
prep:
10 mins
total:
2 hrs 10 mins
Yield: Makes 2 cups
Makes 2 cups
Ingredients
Ingredients
- 2 cups whole milk
- 1/2 cup plus 2 tablespoons sugar
- 1 vanilla bean, halved lengthwise, split and scraped, pod reserved
- 6 large egg yolks
- 2 tablespoons all-purpose flour or rice flour
- 2 tablespoons cornstarch
- 1/2 tablespoon unsalted butter
- 2 teaspoons golden rum
- 1 teaspoon finely grated orange zest
Directions
Heat milk, 1/2 cup sugar, and vanilla seeds and pod in a small saucepan over high heat until steaming (do not simmer). Immediately remove from heat. Discard vanilla pod.
Whisk egg yolks with remaining 2 tablespoons sugar in a medium bowl until thick. Sprinkle in flour and cornstarch, and whisk until combined.
Whisk half the hot milk mixture into yolk mixture. Return entire mixture to saucepan with remaining milk mixture, and bring to a boil, whisking constantly and quickly to prevent scorching. Cook, continuing to whisk, until thickened, about 2 minutes. Strain pastry cream through a fine sieve into a bowl.
Add butter and stir until melted. Stir in rum and orange zest. Press plastic wrap or waxed paper directly onto surface of pastry cream to prevent a skin from forming. Refrigerate until chilled, about 2 hours.
Cook's Notes
Pastry cream can be refrigerated, covered, for up to 3 days.
Cook’s Notes
Pastry cream can be refrigerated, covered, for up to 3 days.
Reviews
Add Rating & Review
6 Ratings
5 star values:
6
4 star values:
0
3 star values:
0
2 star values:
0
1 star values:
0
Reviews
Add Rating & Review
6 Ratings
5 star values:
6
4 star values:
0
3 star values:
0
2 star values:
0
1 star values:
0
Add Rating & Review
6 Ratings
5 star values:
6
4 star values:
0
3 star values:
0
2 star values:
0
1 star values:
0
6 Ratings
5 star values:
6
4 star values:
0
3 star values:
0
2 star values:
0
1 star values:
0
6 Ratings
5 star values:
6
4 star values:
0
3 star values:
0
2 star values:
0
1 star values:
0
- 5 star values:
- 6
- 4 star values:
- 0
- 3 star values:
- 0
- 2 star values:
- 0
- 1 star values:
- 0
All Reviews for Orange-Rum Pastry Cream
- of Reviews
Reviews:
Most Helpful
Most Helpful
Most Positive
Least Positive
Newest
All Reviews for Orange-Rum Pastry Cream
- of Reviews
Reviews:
Most Helpful
Most Helpful
Most Positive
Least Positive
Newest
Reviews:
Most Helpful
Most Helpful
Most Positive
Least Positive
Newest
