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Cognac Custard Photo: Anthony Amos

Cognac Custard

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

Martha Stewart Living, December/January 1997 http://www.marthastewart.com/342457/cognac-custard
1
Rated
20100(2)2
  • Yield Makes 3 1/3 cups

Ingredients

    • 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

Directions

  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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