From the kitchen
Goat's Milk Pastry Cream
Used to fill éclairs, fruit tarts, and cream puffs.
By Aunesty Janssen · The Arrogant Hippie Culinary Journal: Goat's Milk Edition
Ingredients
- 2 cups whole goat's milk
- 1/2 cup sugar, divided
- 1 vanilla bean, split and scraped (or 1 teaspoon vanilla extract)
- 4 large egg yolks
- 3 tablespoons cornstarch
- 2 tablespoons butter
Method
- Heat the goat's milk, half the sugar, and the vanilla bean in a saucepan until steaming.
- Whisk the egg yolks, remaining sugar, and cornstarch together until smooth. Slowly whisk in about a cup of the hot milk to temper.
- Return the tempered mixture to the saucepan and cook over medium-low heat, whisking constantly, until thickened to a pudding-like consistency, about 3-4 minutes.
- Remove from heat, discard the vanilla pod, and whisk in the butter until smooth.
- Press plastic wrap directly onto the surface and chill at least 2 hours before using.
Kitchen note
The cornstarch stabilizes this custard against the heat, so it's a good next step once you're comfortable working with goat's milk.
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