Basque Pastry Cream

• 1 1/2 cups whole milk
• 3 extra-large egg yolks
• 6 tablespoons granulated sugar
• 2 tablespoons cornstarch, sifted
• 3/4 teaspoon kosher salt
• 2 teaspoons dark rum
• 2 teaspoons Armagnac
• 1 teaspoon orange-flower water
• 1 teaspoon pure almond extract

1. In a medium heavy-bottomed pot, bring the milk to a boil, and then turn off the heat.
2. Whisk the egg yolks together in a medium bowl, and then whisk in the sugar, cornstarch, and salt.
3. Continue whisking until the mixture thickens and is a pale yellow color.
4. Whisk in the hot milk a few tablespoons at a time, progressing to a slow steady stream.
5. Return the mixture to the stove, and cook over medium heat, whisking until thickened.
6. Strain into a baking dish or bowl, and place a piece of plastic wrap on the surface of the custard to keep it from forming a skin.
7. Poke a few holes in the plastic to let the heat escape.
8. Cool it in the refrigerator.
9. When the pastry cream has cooled, stir in the rum, Armagnac, orange-flower water, and almond extract.

milk, egg yolks, granulated sugar, cornstarch, kosher salt, dark rum, armagnac, orangeflower water, almond

Taken from www.epicurious.com/recipes/food/views/basque-pastry-cream-391059 (may not work)