Ackee Pastry Cream
Ackees and cream are a delightful combination, they give the pastry cream an exotic slightly nutty flavour. This pastry cream is easy to make and requires no tempering of the milk into eggs.
Ingredients
- 2 Eggs large
- 1/2 Cup Granulated sugar
- 4 tbsps Cornstarch
- 1 1/2 Cups Milk
- 3/4 Cup Parboiled Ackees
- 2 tbsps Unsalted Butter cut into pieces
- 1 tsp Vanilla
Instructions
- Combine all ingredients except for butter and vanilla in a saucepan. Blend with an immersion blender until completely smooth.
- Cook over low to medim heat stirring occassionally, the mixture will start to thicken. The idea is to heat the mix up slowly and evenly.
- Once the mixture becomes thick, you will need to stir more frequently, I like to mix with a whisk, keeping a spatula handy the get into the corners once it's thickened up.
- Bring to a boil, stirring frequently, let cook for 2 to 3 minutes, taste to ensure that the cornstarch has cooked out completely.
- Pass through a sieve into a bowl (if you stirred well you shouldn't have any lumps but this is to catch any bits of the ackee that might have missed the blade of the immersion blender)
- Whisk in butter piece by piece until completely melted, then add vanilla.
- Pour into prepared tart shell and press a piece of plastic directly on top the pastry cream. Chill till set (about 4 hours). Once the cream is set you can finish your tart as desired.