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Rose Pastry Cream

  • Yield: Makes about 1 3/4 cups
Rose Pastry Cream

Source: Martha Stewart Living, May 2006


  • 2 cups whole milk
  • 1/2 cup sugar
  • 2 tablespoons rose syrup
  • Pinch of salt
  • 4 large egg yolks
  • 1/4 cup cornstarch
  • 2 tablespoons unsalted butter, cut into small pieces


  1. Whisk milk, 1/4 cup sugar, the rose syrup, and salt in a medium saucepan. Bring to a simmer over medium heat. Remove from heat, and set aside.

  2. Whisk yolks, cornstarch, and remaining 1/4 cup sugar in a bowl. Whisking constantly, gradually add milk mixture, 1/2 cup at a time. Pour back into pan. Cook, whisking, over medium-high heat until mixture thickens and registers 160 degrees on a candy thermometer, about 2 minutes.

  3. Transfer to the bowl of an electric mixer fitted with the paddle attachment. Add butter; mix on medium speed until butter melts and mixture cools, about 5 minutes.

  4. Cover with plastic, pressing it directly onto surface. Refrigerate at least 2 hours (up to 3 days). Let stand at room temperature 10 minutes and stir before using.

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