Tangelo Pastry Cream

Tangelo Pastry Cream

The Tangelo gives the cream such a unique citrus flavor. I chose to use Vanilla Extract instead of a Vanilla Bean with this one so the tangelo would be the star.

4 cups whole milk

5 eggs

2 egg yolks

1 cup sugar

3 oz corn starch

2 oz Vanilla extract 

1/2 tsp almond extract

1 Cinnamon Stick

1 tsp freshly grated nutmeg + a few pieces Nutmeg Maise

1/2 tsp salt

Zest of one Tangelo Orange 

This photo shows the Nutmeg Maise that I'm simply inlove with, it has such a subtle flavor , in fact,  I prefer using the Cinnamon Leaf and/or Stick and freshley Ground Nutmeg and the Maise, they fall in the same category as say the Vanilla Bean when it comes to great flavor.

Pour Milk in a Large sauce pan, add all the flavorings along with the salt and orange zest. Bring to a boil stirring occasionally.

Remove from heat and set aside, giving all the flavors to come together. Return to a medium heat just before adding the egg egg mixture. You can now remove the cinnamon stick and the Nutmeg Maise.

use a spatula to remove any skimming on the surface of the heated milk mixture

In a large bowl, whisk together the eggs, sugar, and cornstarch until smooth.

Add a small amount of the milk mixture to the eggs, whisking vigorously to temper the eggs. Add tempered eggs to the milk on the stove, keep whisking as the mixture will get very thick and can stick to the bottom of the pot if it is not being whisked.
continue whisking until the mixture has started a thick, slow bubble. Add another minute of whisking before removing from the heat.



Pour hot mixture into a large bowl and cover the surface of the mixture with plastic wrap. Place in the refrigerator until cooled.

When ready for use, mix with an electric mixer until the creamy texture returns with no lumps.