Rum Pastry Cream
Category: Desserts
Servings: 1
Ingredients
| Ingredient | Quantity |
|---|---|
| Whole milk | 450g |
| Rum | 50g |
| Egg yolks | 60g |
| Cornstarch (Maizena) | 45g |
| Sugar | 120g |
| Fine salt | A pinch |
| Lemon zest | 1 |
Instructions
- Begin by pouring the whole milk into a saucepan, adding the zest of the lemon. Use a whisk to blend the ingredients together smoothly. Then, incorporate the cornstarch, whisking continually until the mixture is smooth and well-combined.
- Stir in a pinch of fine salt and continue mixing. Place the saucepan over medium heat. As the milk starts to come to a gentle boil, slowly pour the milk into the bowl of egg yolks, stirring continuously to prevent curdling.
- Once all the milk has been incorporated into the egg yolk mixture, return the mixture to the saucepan. Add the rum and keep stirring over low heat. Continue to cook, stirring, until the cream thickens, which should take only a few minutes.
- Remove the mixture from the heat and discard the lemon zest. Transfer the pastry cream to a bowl.
- To rapidly cool the cream, place the bowl inside a larger bowl filled with ice water. Stir constantly to speed up the cooling process.
- Once the cream has cooled, cover it with plastic wrap and refrigerate until ready to serve. Before serving, lightly whisk the cream to achieve a smooth texture.
- When ready, spoon the cream into individual serving cups, or use it as a filling for pastries or desserts. Enjoy the rich, smooth flavor of this rum-infused pastry cream!
Perfect for filling tarts, cakes, or simply served on its own as a decadent treat, this rum pastry cream will bring a touch of elegance to any dessert table.
