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
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).
You can find this recipe on our Yummly Page as well so you can add it into your recipe box.