Blackberry Jam & Custard

By feeferlump

For puff fills

Ingredients

• 1/2 cup cream
• 1/4 cup milk
• 1 tsp vanilla
• 2 egg yolks
• 2 tbsp superfine sugar
• 2 tbsp cornstarch
• 1/4 cup smooth blackberry jam

Preparation

Step 1

Place the cream, milk and vanilla into a small saucepan, and place over a medium heat.

In a small bowl, whisk together the egg yolks, superfine sugar, and cornstarch. When the milk begins to bubble around the edges, remove it from the heat, and slowly whisk it into the egg mixture.

Pour the mixture back into the pan, and place over a medium heat, whisking constantly. Cook until the mixture boils and becomes very thick - about 3 minutes. Once the mixture is the consistency of soft butter, scrape it out into a bowl, cover and set aside to cool completely.

Ripple the cooled pastry cream with the blackberry jam, and then place the mixture into a piping bag fitted with a ¼ inch (1/2 cm) nozzle.