Chocolate Pastry Cream
Ingredients
- 2 cups whole milk ()
- ½ cup sugar
- 1/4 cup cornstarch
- 1/4 teaspoon salt
- 4 large egg yolks
- 4 ounces semisweet or bittersweet chocolate, finely chopped
- 2 tablespoons unsalted butter, cut into ½-inch cubes
- 2 teaspoons vanilla extract
- 1 tablespoon rum or coffee liqueur (optional)
Instructions
- 1
In a medium saucepan, heat the milk over medium heat until steaming (do not boil).
- 2
In a medium bowl, whisk together the sugar, cornstarch, salt, and egg yolks until smooth and pale.
- 3
Slowly pour about ½ cup of the hot milk into the egg mixture, whisking constantly to temper the eggs.
- 4
Pour the tempered mixture into the saucepan and cook over medium heat, whisking constantly, until the mixture thickens to a pudding-like consistency, about 2 to 3 minutes.
2 min - 5
Remove from heat and whisk in the chopped chocolate, butter, and vanilla extract (plus rum or coffee liqueur, if using), stirring until smooth.
- 6
Transfer the pastry cream to a bowl and press plastic wrap directly onto the surface to prevent a skin from forming.
- 7
Refrigerate until fully chilled before using, 2 to 3 hours. Whisk before using to restore its creamy texture.
Nutrition
Per serving (based on 2 servings)
