Food & Cooking Recipes Dessert & Treats Recipes Orange-Rum Pastry Cream 5.0 (6) Add your rating & review By Martha Stewart Test Kitchen Martha Stewart Test Kitchen The recipes developed by our test kitchen team have undergone a rigorous process of development and testing, ensuring that every element is optimal, from ingredient amounts to method and cooking time. This process includes triple-testing recipes to ensure they meet our high standards. The many stellar cooks and food editors who have been part of our team include Sarah Carey, Lucinda Scala Quinn, Jennifer Aaronson, Shira Bocar, Anna Kovel, Greg Lofts, Riley Wofford, Lauren Tyrell, and Lindsay Leopold. Editorial Guidelines Updated on May 16, 2017 Print Rate It Share Share Tweet Pin Email Photo: Jonny Valiant Prep Time: 10 mins Total Time: 2 hrs 10 mins Yield: 2 cups 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. Ingredients 2 cups whole milk ½ cup plus 2 tablespoons sugar 1 vanilla bean, halved lengthwise, split and scraped, pod reserved 6 large egg yolks 2 tablespoons all-purpose flour or rice flour 2 tablespoons cornstarch ½ tablespoon unsalted butter 2 teaspoons golden rum 1 teaspoon finely grated orange zest Directions 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. Rate it Print