This tea pastry cream recipe brings a light mellow flavor of our pomegranate white tea! It is a super creative way to change up the flavor of your pastry cream. it is light and refreshing and not too sweet.

INGREDIENTS TO MAKE THE TEA PASTRY CREAM

1 1/2 cups whole milk
½ cup of CTC Pomegranate Bliss tea
1/2 cup sugar
Pinch of salt
4 large egg yolks
1/4 cup cornstarch
2 tablespoons unsalted butter, cut into small pieces

DIRECTIONS

In a medium saucepan, combine milk, tea, 1/4 cup sugar and salt. Cook over medium heat until mixture comes to a simmer.

In a medium bowl, whisk together egg yolks, cornstarch, and remaining 1/4 cup sugar. Whisking constantly, slowly pour about 1/2 cup of the hot-milk mixture into the egg-yolk mixture, 1/2 cup at a time, until it has been incorporated. Pour mixture back into saucepan, and cook over medium-high heat, whisking constantly, until it thickens , about 2 minutes.

Transfer to the bowl of an electric mixer fitted with the paddle attachment. Add the butter, and beat on medium speed until the butter melts and the mixture cools, about 5 minutes.

Cover with plastic wrap, pressing it directly onto the surface of the pastry cream to prevent a skin from forming. Refrigerate until chilled, at least 2 hours or up to 2 days. Just before using, beat the tea pastry cream on low speed until smooth (you can also whisk by hand).

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