Cooking With Flowers Geranium Pastry Cream Recipe

Ingredients

1 c. milk

1 c. heavy cream

1/2 c. scented geranium sugar

6 large egg yolks

2 tbsp. cornstarch

4 tbsp. butter

1 1/2 tsp. pure vanilla extract

Preparation

Step 1Warm milk and cream in medium saucepan over medium-low heat. Stir in all but 2 tablespoons of sugar. Whisk occasionally to dissolve sugar and prevent mixture from boiling.Step 2Whisk to combine egg yolks and remaining 2 tablespoons sugar in a nonreactive heatproof owl (stainless steel or enamel, not aluminum). Slowly whisk half milk mixture into egg mixture. Whisk milk-egg mixture back into saucepan.Step 3Increase heat to medium, add cornstarch and whisk until cream starts to cling to whisk and threatens to bubble. Remove from heat and whisk in butter and vanilla.Step 4Transfer pastry cream to bowl. Cover it with plastic wrap touching surface of cream to prevent skin from forming. Refrigerate for at least 2 hours before using.

From: Cooking with Flowers © 2013 by Miche Bacher Buy the book