Pastry Cream, a very versatile cream used to fill cakes, pastry shells or as a filling for those cute chocolate cups. It is quite simple to make at home, and can be easily flavoured many different ways including chocolate, coffee, with liqueurs, lemon or any extracts, although vanilla remains the most common.
- In a saucepan, heat the whole milk, vanilla bean and seeds over medium heat until simmering.
- Combine the cornstarch, stevia extract powder, salt and egg yolks. Once the milk has come to a simmer, remove the vanilla bean and add 1/3 of the milk into the egg mixture and whisk until combined and smooth.
- Now return it to the saucepan and cook over medium heat until it comes to a boil. Whisk it constantly for 3-5 minutes until thick. Remove from the heat and add in orange liqueur if using and white chocolate chunks. Whisk until smooth. Press a plastic wrap directly onto the surface of the pastry cream to prevent a skin from forming. Refrigerate until well chilled. Fill the chocolate cups with the pastry cream and garnish with berries and lemon balm leaves.