Pastry Cream For Fruittarts
|Egg yolks||6 Large|
|Granulated sugar||2⁄3 Cup (10.67 tbs)|
|All purpose flour||1⁄2 Cup (8 tbs)|
|Hot milk||2 Cup (32 tbs)|
|Orange liqueur||1 Tablespoon (Cointreau)|
|Unsalted butter||1 Tablespoon|
? Place egg yolks and sugar in bowl; beat together 2 to 3 minutes using electric hand mixer, Eggs should turn pale yellow and thicken.
? Whisk in flour and salt. Pour in half of hot milk; whisking constantly. Whisk in vanilla.
? Pour mixture into heavy-bottomed saucepan. Whisk in remaining milk and bring to boil over medium-low heat; whisk constantly. As cream cooks, it will thicken. Use wooden spoon to scrape out corners of pan.
? When cream starts to boil, reduce heat to low. Continue cooking 5 to 6 minutes. Cream should be thick.
? Transfer cream to bowl and whisk in liqueur and butter. Cover with sheet of waxed paper touching surface. Lift up one corner of paper to create air space and let cool completely.
? Press waxed paper snug against cream and refrigerate.