Coffee Pastry Cream

Ingredients

• ¾ cup milk whole/heavy
• ¾ cup cream whole/whipping or heavy cream with at least 30% fat content
• 4 large egg yolks room temperature
• 5-7 tablespoons strong coffee
• 3½ tablespoons all purpose flour
• ½ cup granulated sugar

Steps

1. 1

   On medium heat, heat the milk, cream and coffee in a medium saucepan or pot until hot but do not boil, let cool to warm.

2. 2

   In a medium pot add the egg yolks and sugar whisk to combine, whisk in the flour.

3. 3

   Place the pot over low/medium heat, slowly add the warm milk mixture and continue whisking (don’t stop until very thick).

4. 4

   Transfer the pastry cream into a clean bowl, cover with plastic wrap, make sure the plastic wrap touches the pastry cream, refrigerate for at least 3 hours or even better overnight, before using.

5. 5

   Beat the refrigerated cream before using to bring it make to its creaminess.