Cognac Custard

Use this flavored pastry cream in our Gingerbread Trifle with Cognac Custard and Pears.

  • Yield: Makes 3 1/3 cups
Cognac Custard

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


  1. 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.

  2. 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.


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