This coffee pastry cream recipe is a perfect match with anything chocolate. For an unexpected gourmet twist, use it to offset sweet caramel drizzles on a simple vanilla torte.
Prep Time: 5 minutes
Cook Time: 10 minutes
Total Time: 15 minutes
- 1 ¼ cups whole milk
- 2 teaspoons instant espresso powder
- 3 egg yolks
- ¼ cup granulated sugar
- 1 tablespoon all-purpose flour
- 2 tablespoons plus 2 teaspoons cornstarch
- 1 teaspoon pure vanilla extract
In a small saucepan, warm the milk and instant espresso powder over low heat until it is just hot enough to steam. While the milk is warming, whisk together the egg yolks, sugar, flour, and cornstarch until the mixture is completely smooth.
Once the milk is steaming, add half of it, whisking constantly, to the egg mixture. Add the milk and eggs back into the hot milk, continue stirring, and heat it for 1-2 minutes, until the custard reaches 170F on a digital thermometer and is very thick. Remove from the heat, stir in the vanilla extract, and chill before filling pastry.
This coffee pastry cream recipe makes approximately 2 cups flavored cream.