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Ginger Pastry Cream




Source of Recipe


canadianliving.com


Recipe Link: http://www.canadianliving.com/food/poached_apricot_napoleons_with_ginger_pastry_cream.php

List of Ingredients




1-1/2 1-1/2cups cups(375 mL) (375 mL) milk
1 1eggeggs
1 1egg yolkegg yolks
1/3 1/3cup cup(75 mL) (75 mL) granulated sugar
1/4 1/4cup cup(50 mL) (50 mL) all-purpose flour
1-1/2 1-1/2tsp tsp(7 mL) (7 mL) cornstarch
3 3tbsp tbsp(45 mL) (45 mL) finely chopped candied ginger
1 1tbsp tbsp(15 mL) (15 mL) butter
1-1/2 1-1/2tsp tsp(7 mL) (7 mL) vanilla


Recipe



In small saucepan, heat milk until bubbles form around edge. Meanwhile, in bowl, whisk together egg, egg yolk, sugar, flour and cornstarch until pale and slightly thickened; gradually whisk in milk.

Return milk mixture to pan; cook over medium heat, whisking, just until bubbling, about 5 minutes. Reduce heat to medium-low; simmer, whisking, until mixture can mound on spoon, about 2 minutes. Remove from heat.

Whisk in ginger, butter and vanilla. Transfer to clean bowl. Place plastic wrap directly on surface; refrigerate until cold, about 3 hours. (Make-ahead: Refrigerate for up to 2 days.)