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1
Set out the ingredients and equipment:
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2
Separate the yolks into a large bowl.
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3
Add the 2 ounces sugar and the potato starch and whisk to combine.
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4
Add the 2 ounces butter, but do not stir in.
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5
Place a damp kitchen towel under the bowl to prevent it from sliding.
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6
Measure the milk mixture ingredients into a 2-quart, heavy-bottomed saucepan and bring to a boil over medium-high heat.
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7
Turn off the heat and let the mixture steep for 10 minutes.
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8
Measure the flavorings into three separate bowls and set aside.
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9
Return the milk mixture to a simmer.
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10
Once it reaches a simmer, slowly pour it into the yolk mixture, whisking slowly in small circles at first and ending with broader strokes until fully combined.
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11
Pour the mixture back into the saucepan.
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12
Return the saucepan to the stove and heat over medium heat, whisking constantly but not rapidly, for about 4 minutes (3 minutes at high altitude).
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13
The key is to keep the pastry cream moving so it wont scorch on the bottom of the saucepan.
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14
When you begin to see lava bubbleslarge, slowly forming bubbles that burp steamreduce the heat to the lowest setting and whisk briskly for 1 minute to pasteurize the pastry cream.
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15
Pour the pastry cream into the bowl of a standing mixer fitted with the wire whip attachment.
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16
Add the muscovado, coconut rum, and vanilla extract.
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17
Whip the pastry cream on high speed until its cooled to room temperature, about 4 to 5 minutes.
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18
Reduce the mixer speed to medium-low and add the pound of butter, 1 tablespoon at a time.
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19
Whip on medium speed until smooth, about 2 to 3 minutes.
