Almond Pastry Crème
Serves: Approximately 2½ cups
 
Ingredients
  • 2 cups whole milk
  • 4 large egg yolks
  • ½ cup granulated sugar
  • 3 tablespoons cornstarch
  • ⅛ teaspoon fine sea salt
  • 1 tablespoon unsalted butter
  • ½ teaspoon almond extract
  • ¼ teaspoon vanilla extract
Instructions
  1. In a medium saucepan, heat milk over medium-high heat until very hot, bubbles form around edge of pan, and milk is steaming.
  2. In a medium bowl, whisk together egg yolks and sugar. Gradually add hot milk to egg mixture, whisking constantly. Add cornstarch and salt, whisking until incorporated. Using a fine-mesh sieve, strain mixture back into saucepan. Cook over medium heat, whisking constantly, until mixture starts to bubble and thickens. Add butter, almond extract, and vanilla extract, whisking well.
  3. Transfer pastry crème to a heatproof container. Cover with a piece of plastic wrap, pressing wrap directly onto surface of pastry crème to prevent a skin from forming. Refrigerate until very cold, at least 4 hours or overnight, before using.
Recipe by TeaTime Magazine at https://teatimemagazine.com/almond-creme-eclairs/