Pumpkin Pastry Cream
Tags: Dessert
Yield: 2 cups
- ⅔ cup milk (I used whole milk)
- ⅔ cup cream (whole/heavy/whipping)
- 2 large egg yolks (room temperature)
- ½ cup granulated sugar (or caster/fine sugar)
- 1¾ tablespoons all purpose flour
- ½ teaspoon vanilla
- ½ cup pumpkin puree (homemade or store bought)*
- ½ teaspoon cinnamon
- ½ teaspoon pumpkin pie spice
- In a medium pot heat the milk and cream until very hot, but not boiling, remove from heat and let cool to warm.
- In a medium pot whisk together the yolks and sugar until well combined. Add the flour and vanilla and combine well.
- Place the pot with the yolks, over low/medium heat and slowly add the milk, whisking continuously.
- Once all the milk has been added, add the puree, cinnamon and pumpkin pie spice, continue whisking on medium heat, until the mixture has thickened, approximately 15 minutes.
- Remove from the heat and place in a heat proof bowl, cover the top of the cream with plastic wrap, make sure the plastic is touching the cream, let the pastry cream, cool to room temperature, then either use or refrigerate until ready to use. Pastry cream tastes even better if you make it ahead of time and let it chill in fridge for approximately 3 hours before using. Enjoy!
- For room temperature, remove from the fridge 45-60 minutes before using.
- Be sure to store the cream in clean bowl, covered in plastic and the plastic is covering all the pastry cream on top, it must be stored in the refrigerator, it will keep for 3-4 days in the fridge.
