spiced creme patisserie
with orange zest, nutmeg, and cardamom
part two of sub-recipes for my christmas trifle, this is a mega-batch of my regular creme patisserie recipe, spiced up with oranges, nutmeg and cardamom
this can be made two days in advance and stored in an airtight container (or ziplog bag, but no one likes to see that) in the fridge until ready for assembly
yields one litre, enough for two generous layers in a 3L trifle dish
ingredients
1L milk (soy or cow)
0.5 whole nutmeg, grated
0.5 tsp ground cardamom (increase to 1 tsp for a stronger spice flavour)
zest of 1 orange
1 tbsp vanilla paste
120g caster sugar
67g cornflour
10 egg yolks
95g butter
method
in a large saucepan, add the milk (1L), vanilla (1 tbsp), nutmeg (0.5 whole), cardamom (0.5 tsp), and orange zest and heat gently over low heat
meanwhile, whisk together the sugar (120g), cornflour (67g) and egg yolks (10) in a large bowl until pale and fluffy
slowly pour the warm milk into the egg yolk mixture, whisking constantly
return the mixture to the saucepan and whisk constantly over medium heat until thickened
remove from the heat, strain out the zest, and stir through the butter (95g)
transfer to a bowl or container, and cover the top with plastic wrap to prevent a skin forming
refrigerate until required
