Raspberry Pastry Cream


1 1/4 cup milk
3 egg yolks
1T AP flour
1/4 cup sugar
2T+2tsp cornstarch
10 oz raspberry
2T sugar
1/2tsp vanilla
2tsp Chambord (or other raspberry liquer)


In a small pan, bring raspberries and 2T sugar to a boil. When sugar dissolves remove from heat.

Blend berries, and pass through a strainer to remove seeds. Reserve puree for later.

In a small pan warm milk to a simmer.

In a separate bowl combine egg yolks, sugar, flour, and cornstarch.

Slowly stream in half of the milk, whisking constantly.

Add mixture to milk pan, and cook over gentle heat until very thick.

Remove from heat, add raspberry puree, and extracts.

Chill, and serve.