• 6 Ratings

Golden rum adds a mellow sweetness to this rich cream. If you can't find it, use brandy or Cognac instead. This is the filling for the Pastry Wreath with Orange-Rum Cream.



Ingredient Checklist


Instructions Checklist
  • Heat milk, 1/2 cup sugar, and vanilla seeds and pod in a small saucepan over high heat until steaming (do not simmer). Immediately remove from heat. Discard vanilla pod.

  • Whisk egg yolks with remaining 2 tablespoons sugar in a medium bowl until thick. Sprinkle in flour and cornstarch, and whisk until combined.

  • Whisk half the hot milk mixture into yolk mixture. Return entire mixture to saucepan with remaining milk mixture, and bring to a boil, whisking constantly and quickly to prevent scorching. Cook, continuing to whisk, until thickened, about 2 minutes. Strain pastry cream through a fine sieve into a bowl.

  • Add butter and stir until melted. Stir in rum and orange zest. Press plastic wrap or waxed paper directly onto surface of pastry cream to prevent a skin from forming. Refrigerate until chilled, about 2 hours.

Cook's Notes

Pastry cream can be refrigerated, covered, for up to 3 days.


6 Ratings
  • 5 star values: 6
  • 4 star values: 0
  • 3 star values: 0
  • 2 star values: 0
  • 1 star values: 0