ORANGE-RUM PASTRY CREAM
Golden rum adds a mellow sweetness to this rich cream. If you can't find it, use brandy or Cognac instead. This is the filling for the Pastry Wreath with Orange-Rum Cream.
Provided by Martha Stewart
Categories Food & Cooking Dessert & Treats Recipes
Time 2h10m
Yield Makes 2 cups
Number Of Ingredients 9
Steps:
- 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.
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