Toasty Brown Sugar Pastry Cream
 
Makes about 2¾ cups
Ingredients
  • 1½ cups (360 grams) heavy whipping cream
  • ¾ cup (180 grams) whole milk
  • 1 large egg (50 grams)
  • 2 large egg yolks (37 grams)
  • ⅓ cup (73 grams) firmly packed light brown sugar
  • 4½ tablespoons (36 grams) cornstarch
  • 1½ tablespoons (21 grams) toasted sesame oil
Instructions
  1. In a medium saucepan, bring cream and milk to a boil over medium heat.
  2. In a medium bowl, whisk together egg, egg yolks, brown sugar, and cornstarch. Whisking constantly, slowly add hot cream mixture to egg mixture. Return cream mixture to saucepan, and cook, whisking constantly, until thickened.
  3. Transfer to a medium bowl, and stir in oil. Press a piece of plastic wrap directly onto surface of pastry cream to prevent a skin from forming. Refrigerate for 1 hour.
Recipe by Bake from Scratch at https://bakefromscratch.com/juniper-pear-and-blueberry-breton-tarts/