Servings: 2.25 cups
Equipment
Ingredients
- 1.25 cup milk ~300 g
- 4 egg yolks medium or large (about 60-70 g)
- 4 tablespoons cornstarch ~40 g
- 7 tablespoons sugar ~87 g, or more to taste
- 2 tablespoons unsalted butter ~28 g
- 8.5 oz raspberries ~ 240 g, fresh or frozen
- 1 tablespoon lemon juice to taste
Instructions
- Pudding Prep. Reserve one-third of the milk. Pour the rest into a pot with sugar, egg yolks, and lemon juice, and stir well. Add the raspberries, mix again, and heat until near boiling, stirring often. Then simmer for 2 to 3 minutes until the raspberries break down.1.25 cup milk, 4 egg yolks, 7 tablespoons sugar, 1 tablespoon lemon juice, 8.5 oz raspberries
- Blend and Strain. Remove from heat, blend with an immersion blender, and strain through a fine mesh sieve. Rinse the pot to remove seeds and raspberry bits, then return the strained mixture to it and heat until almost boiling.
- Prepare Starch Slurry. Mix the reserved milk with starch in a separate bowl until smooth.4 tablespoons cornstarch
- Add Cornstarch Slurry. As the milk mixture goes from warm to hot a boil, stir in the starch slurry.
- Thicken Cream. Cook on low/medium heat, stirring constantly, until it thickens and bubbles (2-4 minutes).
- Off Heat Whisking. Once thick, remove from heat and whisk for another minute.
- Add Butter. Stir butter into the mixture until melted and integrated.2 tablespoons unsalted butter
- Taste and Adjust. Taste the cream and add more sugar, salt, or vanilla if needed.
- (Optional) Strain. If you're not sure your pastry cream is nice and smooth, strain it.
- Chill. Cover with plastic wrap touching the cream's surface to avoid crust formation. Cool at room temperature for 30 minutes, then refrigerate.
- Final Whisk. Before use, "chop" the chilled cream with a fork, then whisk until smooth. It's now ready for piping.
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