Go Back

Pomegranate Pastry Cream

Capture the bright and tangy flavor of pomegranate in a silky pastry cream to compliment your desserts.
No ratings yet
Print Recipe Pin Recipe
Prep Time 15 minutes
Cook Time 45 minutes
Cool Time 2 hours
Total Time 3 hours 5 minutes
Course Dessert
Servings 2 cups

Ingredients
  

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
Tried this recipe?Let us know how it was!