Use this flavored pastry cream in our Gingerbread Trifle with Cognac Custard and Pears.
- Yield: Makes 3 1/3 cups
Photography: ANTHONY AMOS
Source: Martha Stewart Living, December/January 1997
- 9 large egg yolks
- 3/4 cup sugar
- 4 1/2 tablespoons all-purpose flour
- 3 cups milk
- 3/4 teaspoon pure vanilla extract
- 3 tablespoons Cognac
Combine yolks and sugar in the bowl of an electric mixer. Beat on medium high until mixture is pale yellow and thick, 2 to 3 minutes. Reduce speed; add flour, and beat to combine.
Meanwhile, bring milk to a boil in a medium saucepan. Slowly pour half the milk into egg mixture; beat until smooth. Pour mixture back into saucepan; set over medium heat. Whisk until mixture comes to a boil, 6 to 8 minutes. Transfer to large bowl. Stir in vanilla and cognac. Let cool. Cover surface with plastic wrap to prevent a skin from forming, and place in the refrigerator until needed or up to 3 days.