Winter is almost here and so is the fresh flavor of delicious pomegranates! Capture the bright and tangy flavor of this stunning fruit in a silky pastry cream to compliment your desserts.

Pomegranates are seriously one of the prettiest fruits in my opinion. This recipe uses real pomegranate juice in a made from scratch syrup to bring the punch of flavor contrasting the creamy richness of the pastry cream base.

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First up, you’ll need to make a pomegranate syrup well in advance to allow the liquid to reduce, and also cool. This recipe uses 100% pomegranate juice (such as POM) plus granulated sugar and lemon juice to create the pomegranate syrup. Cook it down in a small sauce pot at a simmer with sugar and lemon juice for about 45 minutes or until the liquid has reduced down to about 3/4 cup.

Allow to cool completely before starting your pastry cream.

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Next, bring milk and part of the sugar (amounts listed in the recipe) to a simmer in a medium sized sauce pan.

While milk is heating up, whisk together the egg yolks, sugar, and cornstarch in a medium sized bowl for about 1 minute until well incorporated and lightened.

TIP: This recipe makes a medium consistency pastry cream. If you’d like a firmer pastry cream, add an extra tablespoon of cornstarch!

Once milk has come to a simmer, pour a small amount into the egg yolk mixture while stirring vigorously. This is a process called tempering and it will slowly bring up the temperature of the egg yolks so they don’t cook. Continue slowly pouring the hot milk mixture into the egg mixture while whisking until fully incorporated.

Pour the milk and egg mixture back into the sauce pot and place back on the stove. Cook over medium heat stirring constantly until the mixture thickens.

Stir in the butter until melted, and then add the pomegranate syrup. Whisk to help it come together.

The natural color from the pomegranate is kind of brown, so if desired, add a few drops of red gel food coloring to create a brighter red shade.

Press the pastry cream through a mesh sieve and into a bowl or tupperware to remove any remaining lumps. Cover with plastic wrap pressed down to touch the surface of the pastry cream to avoid it forming a skin as it sets.

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Allow to set and then use for desired desserts such as tarts, choux pastry, cake filling, or whatever you’re craving! Enjoy!

Pomegranate Pastry Cream

Capture the bright and tangy flavor of pomegranate in a silky pastry cream to compliment your desserts.

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Prep Time 15 minutes mins

Cook Time 45 minutes mins

Cool Time 2 hours hrs

Total Time 3 hours hrs 5 minutes mins

Course Dessert

Servings 2 cups

Ingredients

  

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Pomegranate Syrup

• 24 oz 100% pomegranate juice (such as POM)
• ¼ cup plus 2 tbsp granulated sugar
• 3 tbsp lemon juice

Pomegranate Pastry Cream

• 13.5 oz whole milk
• 2 tbsp granulated sugar
• 6 egg yolks
• 40 grams cornstarch (Add an additional 10 grams/1tbsp if you'd like a thicker pastry cream that holds a stiffer shape when piped) (1/4 cup)
• 5 tbsp granulated sugar
• 3 tbsp salted butter (if using unsalted, add a pinch of salt)
• ½ cup plus 2 tbsp pomegranate syrup
• 2-3 drops red gel food coloring (optional)

Instructions

 

Pomegranate Syrup

• Make far enough in advance to allow time to cool before preparing pastry cream.
• Combine pomegranate juice, sugar, and lemon juice in a medium sized sauce pot and bring to a simmer.
• Allow to simmer, stirring occasionally until mixture has reduced to 3/4 cup. Check periodically how much the mixture has reduced once it gets close by pouring it into a heat safe measuring cup. If it's reduced beyond the 3/4 cup it will start to get a bitter taste.
• Set aside to cool. Place in fridge to speed up the process.

Pomegranate Pastry Cream

• Begin heating the milk and 2 tbsp of sugar in a medium/large sauce pot over medium heat.
• While the milk is heating, whisk the sugar and cornstarch together in a bowl, and then add to the yolks and whisk until fully combined and slightly lighter in texture.
• Once milk reaches a simmer, slowly pour in a small amount to the egg mixture while vigorously whisking to temper.
• Continue pouring in the milk and whisking until fully incorporated.
• Pour the mixture back into the sauce pot and cook over medium heat, stirring continuously with a wooden spoon until thickened.
• Add in the butter and stir until melted.
• Stir in the pomegranate syrup and whisk until smooth. Mix in red food coloring if desired.
• Pass the mixture through a mesh sieve and into a bowl or tupperware to remove any remaining lumps.
• Cover with plastic wrap, making sure to press it down until it makes contact with the pastry cream to help it avoid forming a skin while it sets.
• Allow to chill until set, about 1-2 hours. Use in tarts, choux pastry, etc, or as a filling.

Notes

This recipe is a medium thick consistency pastry cream. If you’d like a thicker pastry cream, add an additional tablespoon of cornstarch. 

Keyword Cream, Filling, Fresh, Fruit, Pastry, Pomegranate

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