Black Raspberry Pastry Cream
A rich black raspberry pastry cream provides an elegantly unexpected addition to cakes and French pastries.
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Instructions
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Warm milk in a saucepan until steaming.
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Concurrently, whisk egg yolks, sugar, flour, and cornstarch until smooth.
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Gradually whisk half of the warm milk into the egg mixture.
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Return the combined mixture to the saucepan with the remaining hot milk; cook, stirring continuously, until thick and it reaches 170°F.
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Remove from heat, then stir in black raspberry puree, vanilla extract, and liqueur.
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Chill the cream before filling pastry.
Nutritional Info (per serving)
Calories:
81 kcal
Carbohydrate:
10 g
Cholesterol:
77 mg
Fiber:
0 g
Protein:
3 g
Saturated Fat:
1 g
Sodium:
36 mg
Sugar:
7 g
Fat:
3 g
Unsaturated Fat:
0 g