Vanilla Bourbon Pastry Cream

Hai guys! I made something epically delicious for you today. Pastry cream with bourbon. You’re welcome.

Basically, I love pastry cream. True story. I eat with a spoon. Also a true story. I mean, let’s be real, it’s basically just a thicker pudding. Why can’t I eat it with a spoon? Exactly.

I actually made this for a Boston Cream Pie I will be showing you shortly, but then I had gads of it leftover and it tasted so good… well you know how the rest goes. I ate it, I was happy. End of story.

I hope by now that none of you are too scared to try to make your own pasty cream (or custard for that matter) because it really is a cinch. Just make sure you keep the heat at a steady medium and stir constantly (with all the extra bourbon in this it takes a little longer to thicken) and take your time tempering your eggs.

Honestly you can’t go wrong. If you accidentally cook your eggs too much and they scramble, just whiz the mixture in a blender and you’re good to go.

This can also double as a dip. Just round up a variety of cookies and pour the pastry cream into a pretty bowl and viola! Tasty addictive dip.

Vanilla Bourbon Pastry Cream

Adapted from David Lebovitz’s Ready for Dessert

6 tbsp flour

1/2 sugar

pinch of salt

1 3/4 cups milk

1/4 cup + 4 tbsp bourbon (separated)

6 egg yolks

1 1/2 tsp vanilla paste or vanilla

2 tbsp butter

Whisk together the sugar and flour until combined. In a medium bowl whisk together the egg yolks and pinch of salt until pale yellow. Over medium heat in a medium saucepan warm the milk and 1/4 cup bourbon until steam rises from the surface and small bubbles form along the edge of the pan. Whisk in the flour and sugar mixture until smooth. Let cook for 1 -2 minutes, whisking constantly to prevent any clumps from forming.

Use 1/4 cup ladle slowly drizzle some of the hot milk mixture over the eggs while whisking constantly to prevent eggs from scrambling. When eggs are tempered slowly drizzle back into the remaining hot milk mixture whisking constantly. With mixture still over medium/medium-high heat and using a heatproof spatula stir the mixture constantly until it begins to thicken. Cook until thick and smooth. About 10 – 15 minutes.

Remove from heat and press through a fine mesh sieve to remove any possible egg clumps. Whisk in the butter, vanilla, and remaining 4 tbsp bourbon. Cover with plastic wrap touching the surface and refrigerate until chilled. Makes about 2 cups.

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7 thoughts on “Vanilla Bourbon Pastry Cream

    • Actually if you want to make it a custard leave out the flour and while the sauce is thickening whisk in a cornstarch slurry (can you use that?) and it should set up. I can find alternates for you!

      Sent from my iPhone

  1. Pingback: Inside Out Boston Cream Pie | the toasted sprinkle

  2. I just made this Pastry Cream and it’s delicious . I imagine it would be used to make cream puffs or Baba . I used a small Black& Decker hand mixer instead of whisk.

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