SPICED PASTRY CREAM

Spiced Pastry Cream image

Provided by Martha Stewart

Yield Makes about 1 1/2 cups

Number Of Ingredients 11

3 large egg yolks
1/4 cup sugar
3 tablespoons cornstarch
2 tablespoons all-purpose flour
1 1/4 cups whole milk
1/4 teaspoon coarse salt
1/2 teaspoon ground cinnamon
1/2 teaspoon ground ginger
1/8 teaspoon freshly grated nutmeg
1/4 teaspoon pure vanilla extract
1/2 ounce (1 tablespoon) unsalted butter

Steps:

Whisk yolks and sugar in a small bowl. Mix cornstarch and flour in another small bowl. Bring milk, salt, and spices to a boil in a medium saucepan. Remove saucepan from heat. Whisk cornstarch mixture into yolk mixture, and then immediately whisk 2 tablespoons milk mixture into yolk mixture. Whisk in remaining milk mixture in a slow, steady stream.
Return mixture to saucepan. Cook over medium heat, whisking constantly, until it begins to thicken and registers 160 degrees on a candy thermometer, 1 to 2 minutes.
Strain mixture through a fine sieve into a heatproof bowl, and whisk in vanilla and butter until smooth. Press a piece of plastic wrap directly on surface, and refrigerate until cold and thick, at least 1 hour (or up to 1 day).