Elderflower Pastry Cream
Serves: Approximately 1 1⁄4 cups
  • 1 cup whole milk
  • 4 tablespoons granulated sugar, divided
  • ½ vanilla bean, split lengthwise, seeds scraped and reserved
  • 3 large egg yolks
  • 3 tablespoons cornstarch
  • ⅛ teaspoon kosher salt
  • 1 tablespoon unsalted butter, softened
  • 1 tablespoon elderflower cordial
  1. In a medium saucepan, whisk together milk, 2 tablespoons sugar, and vanilla bean and reserved seeds. Heat over medium heat until steaming. Discard vanilla bean.
  2. In a large bowl, whisk together egg yolks, cornstarch, salt, and remaining 2 tablespoons sugar. Gradually add warm milk mixture to egg mixture, whisking constantly. Pour mixture back into saucepan, and cook over medium heat, whisking constantly, until thickened and boiling, approximately 3 minutes.
  3. Strain mixture through a fine-mesh sieve into a large bowl. Stir in butter. Cover with a piece of plastic wrap, pressing wrap directly onto surface of pastry cream to prevent a skin from forming. Refrigerate until cold, at least 4 hours or overnight.
  4. Whisk pastry cream until completely smooth. Add elderflower cordial, whisking until well combined. Use immediately.
Recipe by TeaTime Magazine at https://www.teatimemagazine.com/elderflower-fruit-tartlets/