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).
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