Brown Butter Toffee Pastry Cream

Ingrédients

  • 8 egg yolks
  • 6 Tbsp. granulated sugar
  • Pinch salt
  • 2 Tbsp. cornstarch
  • 1 cup whole milk
  • 2 Tbsp. butter
  • 2 Tbsp. Monin Brown Butter Toffee Syrup

Verre: Culinary

Taille du verre: 16.0.

Instructions

      1. Combine the egg yolks, sugar, salt and cornstarch in a mixing bowl and whisk until slightly pale in color. Set aside.
      2. Place the milk in a saucepan over medium heat. When the milk comes to a boil, slowly pour a small amount into the egg yolk mixture, making sure you are whisking continuously.
      3. Finish tempering the egg yolks with the hot milk, then transfer the mixture back into the saucepan.
      4. Cook over medium-low heat, whisking continuously, until the mixture has thickened - about 4 minutes.
      5. Continue to cook for another minute, then strain through a fine mesh sieve into a clean bowl.
      6. Add the butter and brown butter toffee syrup and stir until well combined and the butter has fully melted.
      7. Cover the pastry cream tightly with plastic wrap and allow to cool at room temperature.
      8. Once it has reached room temperature, place a piece of plastic wrap directly on the surface of the custard to prevent a skin from forming.
      9. Place into the refrigerate for at least 2 hours. After chilled, serve as desired.