Noyaux Pastry Cream
Makes about 1 cup
  • 1⅓ cups (320 grams) whole milk
  • 1 tablespoon (8 grams) ground noyaux*
  • 3 large egg yolks (56 grams)
  • ⅓ cup (67 grams) granulated sugar
  • 2 tablespoons (16 grams) cornstarch
  • ½ teaspoon (2 grams) almond extract
  • ½ teaspoon (2 grams) vanilla extract
  1. In a medium saucepan, bring milk and noyaux to a boil over medium heat. Remove from heat; cover and let steep for 20 minutes. Strain cream mixture, gently pressing on solids. Return mixture to pan, and bring to a boil over medium heat.
  2. In a medium bowl, whisk together egg yolks, sugar, cornstarch, and extracts. Slowly add warm milk mixture to egg mixture, whisking constantly. Return mixture to pan, and cook, whisking constantly, until thickened. Pour into a small bowl. Cover directly with plastic wrap, and refrigerate for at least 1 hour or up to 2 days.
Recipe by Bake from Scratch at