Orange Blossom Filling
 
Makes 2½ cups
Ingredients
  • 1 cup (240 grams) whole milk
  • 1¾ cups (420 grams) heavy whipping cream, divided
  • ⅔ cup (147 grams) firmly packed light brown sugar, divided
  • ¼ teaspoon kosher salt
  • 4½ tablespoons (36 grams) cornstarch
  • 5 large egg yolks (93 grams)
  • 2 teaspoons (12 grams) vanilla bean paste, divided
  • 2 tablespoons (28 grams) unsalted butter, softened
  • 1 tablespoon (13 grams) orange blossom water
Instructions
  1. In a medium saucepan, bring milk, 1 cup (240 grams) cream, ⅓ cup (73.5 grams) brown sugar, and salt to a boil over medium heat.
  2. In a medium bowl, whisk together cornstarch, egg yolks, 1 teaspoon (6 grams) vanilla bean paste, and remaining ⅓ cup (73.5 grams) brown sugar. Whisking constantly, pour hot milk mixture into egg mixture. Return milk mixture to saucepan, and cook, stirring constantly, until a candy thermometer registers 180°F (82°C). Remove from heat, and whisk in butter and orange blossom water.
  3. Strain mixture over a rimmed baking sheet lined with plastic wrap. Press another piece of plastic wrap directly onto surface of pastry cream. Place baking pan on a wire rack, and let cool to room temperature.
  4. Transfer pastry cream to the bowl of a stand mixer fitted with the paddle attachment, and beat at medium speed until smooth. Transfer to a large bowl. Clean bowl of stand mixer. Using the whisk attachment, beat remaining ¾ cup (180 grams) cream and remaining 1 teaspoon (6 grams) vanilla bean paste at high speed until soft peaks form. Fold whipped cream into pastry cream until combined and smooth. Use immediately.
Recipe by Bake from Scratch at https://staging.bakefromscratch.com/orange-blossom-vanilla-brown-sugar-pie/