Orange Pastry Cream
|Milk||2 Cup (32 tbs)|
|Granulated sugar||1⁄4 Cup (4 tbs)|
|All purpose flour||1⁄2 Cup (8 tbs)|
|Orange liqueur||2 Tablespoon (Cointreau)|
Pour milk and vanilla into heavy-bottomed saucepan and bring to boiling point. Set aside.
Separate eggs and egg yolks in large bowl with sugar. Beat 3 minutes using electric hand mixer.
Fold in flour and salt; mix well. Gradually add milk while stirring with wooden spoon.
Pour mixture back into saucepan and cook over medium heat until thick. Stir constantly and do not let mixture boil. Reduce heat to low and continue cooking 5 to 6 minutes. Stir constantly.
When thick, remove saucepan from heat and stir in liqueur and butter. Pour into clean bowl and cover with sheet of waxed paper. Lift up one corner of paper to create air space and let cool completely. Press waxed paper snug against cream and refrigerate. Use this pastry cream in a variety of recipes.