Recipe courtesy of Sublime Doughnuts
Coffee Pastry Cream
- Level: Easy
- Total: 4 hr 35 min (includes chilling time)
- Active: 35 min
- Yield: 3 to 4 cups (600 to 800 g)
Ingredients
2 1/2 cups (590 ml) heavy cream
3 tablespoons (45 ml) milk
5 egg yolks
1/2 cup (50 g) granulated sugar
2 tablespoons (16 g) cornstarch
2 tablespoons (16 g) instant coffee
Directions
- Slowly bring the cream and milk to a boil in a heavy-bottomed saucepan over medium heat.
- Whisk together the egg yolks, sugar and cornstarch in a large heatproof bowl. Slowly whisk the cream mixture into the egg mixture. Place the bowl over a pot of simmering water and stir until the custard is very thick and reaches 170 degrees F on a digital thermometer. Remove the custard from the heat, stir in the instant coffee, place the bowl in an ice bath and stir until it reaches room temperature.
- Cover with plastic wrap and chill in the refrigerator for 4 to 6 hours before using.
