Cherry Pastry Cream
 
Makes 1¾ cups
Ingredients
  • 4 egg yolks
  • ½ cup sugar
  • 2 cups whole milk
  • 3 tablespoons cornstarch
  • ⅛ teaspoon salt
  • 1 tablespoon butter
  • ½ teaspoon vanilla extract
  • 1 tablespoon cherry extract
Instructions
  1. In a medium bowl, combine egg yolks and sugar, whisking well.
  2. In a medium saucepan, heat milk over medium-high heat until very hot but not boiling. Add hot milk to egg mixture very slowly, whisking constantly, to temper eggs. Add cornstarch and salt, whisking until incorporated.
  3. Strain mixture through a fine-mesh sieve, discarding solids. Return mixture to saucepan, and cook over medium heat, whisking constantly, until mixture thickens. Remove from heat, and whisk in butter, vanilla extract, and cherry extract.
  4. Pour into a heatproof bowl. Cover with plastic wrap, letting plastic touch surface of custard. Refrigerate until cold, 4 to 6 hours or overnight.
Recipe by Victoria at https://victoriamag.com/cherry-eclairs/