Basque Pastry Cream

1. 1

   In a medium heavy-bottomed pot, bring the milk to a boil, and then turn off the heat.

2. 2

   Whisk the egg yolks together in a medium bowl, and then whisk in the sugar, cornstarch, and salt.

3. 3

   Continue whisking until the mixture thickens and is a pale yellow color.

4. 4

   Whisk in the hot milk a few tablespoons at a time, progressing to a slow steady stream.

5. 5

   Return the mixture to the stove, and cook over medium heat, whisking until thickened.

6. 6

   Strain into a baking dish or bowl, and place a piece of plastic wrap on the surface of the custard to keep it from forming a skin.

7. 7

   Poke a few holes in the plastic to let the heat escape.

8. 8

   Cool it in the refrigerator.

9. 9

   When the pastry cream has cooled, stir in the rum, Armagnac, orange-flower water, and almond extract.

* Per serving · 4 servings · Values may vary.

No additional tips available.