Infusing Tea into Pastry Cream
Pastry cream is a blank canvas, but it demands a firm grip on temperature control. When using tea, the trick is avoiding the bitterness of over-steeping while pulling enough depth to stand up to the richness of the yolks and sugar.
Balance the roast and the time.
Use loose-leaf tea rather than bags for better control over the infusion strength. If you choose an astringent tea like an early harvest black, watch the simmer closely to ensure it doesn't turn metallic.
- Heavy-bottomed saucepan
- Fine-mesh sieve
- Whisk
- Mixing bowl
What goes in.
- 2 cupswhole milk
- 2 tbsploose-leaf tea of choice
- 4large egg yolks
- 1/2 cupgranulated sugar
- 3 tbspcornstarch
- 2 tbspunsalted butter
The Heat-Steep Threshold
Steep the tea only while the milk is heating to a near-boil. Once the milk hits the point of rising steam, pull the pan from the heat; if the tea remains in the cooling milk too long, the profile shifts from aromatic to bitter.
The method.
Heat the dairy
Combine the milk and tea in your saucepan over medium heat. Watch for the first small bubbles appearing around the perimeter of the pan.
Steep and strain
Immediately remove from heat. Let it sit for 4 to 6 minutes. Press the tea leaves against the sieve with the back of a spoon to extract the concentrated liquid, then discard the leaves.
Whisk the base
In a separate bowl, whisk the yolks, sugar, and cornstarch until the mixture is pale and forms a thick ribbon when the whisk is lifted.
Temper
Pour a small splash of the hot tea-infused milk into the yolk mixture while whisking constantly. This prevents the eggs from curdling. Slowly incorporate the remaining milk.
Thicken
Return everything to the saucepan over medium-low heat. Whisk continuously. The cream will tighten suddenly; once it bubbles and becomes smooth, cook for one more minute.
Finish
Remove from heat and whisk in the butter. Press plastic wrap directly against the surface of the cream to prevent a skin from forming and chill until set.
Other turns to take.
Earl Grey
Pairs well with a touch of extra citrus zest stirred in at the end.
Roasted Hojicha
Increase the sugar slightly to balance the deep, nutty, and toasted notes of the tea.
When it doesn't go to plan.
If using a delicate green tea, keep the milk temperature lower to avoid burning the leaves.
Do not skip the straining step, even if you think the leaves are small enough to pass; grit ruins the texture of a pastry cream.
If the cream feels lumpy, push it through the fine-mesh sieve one final time before chilling.
The ones that keep coming up.
Can I use tea bags if I don't have loose leaves?
Yes, but cut the bags open. The leaves inside are often finer and release their flavor faster, so reduce your steep time by one minute to prevent bitterness.
How long will this stay fresh?
The cream will remain stable in the refrigerator for up to three days, provided it is kept airtight.
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