Basil Pastry Cream
- 1½ cup (360 grams) heavy whipping cream
- ¾ cup (180 grams) whole milk
- ½ cup (16 grams) chopped fresh basil
- 1 teaspoon (3 grams) fennel seeds
- 1 large egg (50 grams)
- 2 large egg yolks (37.2 grams)
- ¼ cup plus 2 tablespoons (83 grams) firmly packed light brown sugar
- 4½ tablespoons (36 grams) cornstarch
- 2 tablespoons (28 grams) unsalted butter, softened
- In a medium saucepan, bring cream, milk, basil, and fennel seeds to a boil over medium heat. Remove from heat; cover and steep for 20 minutes. Strain cream mixture, gently pressing on solids. Return mixture to pan, and return to a boil over medium heat.
- In a medium bowl, whisk together egg, egg yolk, brown sugar, and cornstarch. Gradually add milk mixture to egg mixture, whisking constantly. Return mixture to pan, and cook, whisking constantly, until thickened. Pourmixture through a fine-mesh sieve into a medium bowl, discarding solids. Stir in butter until melted. Cover surface of cream directly with plastic wrap, and refrigerate for 1 hour.
Recipe by Bake from Scratch at https://bakefromscratch.com/basil-pine-nut-strawberry-tart/
3.5.3226