This sweet cream sauce was inspired by a favourite brunch dish I love to order. We love ordering these fluffy ricotta pancakes with rosemary cream and blueberry compote when going out for brunch was a thing we did regularly (pre COVID – remember those days?). I missed ordering from this spot during quarantine, so decided I would try to replicate this at home. And boy did I get it right!

This rosemary cream custard is based off an epicurious recipe for basic pastry cream with the addition of fresh rosemary leaves. The rosemary really brings out the sweet flavours in anything your add it to. I also make this rosemary cream a lot less sweet than traditional pastry cream, because I prefer a subtle sweetness. Especially since this sauce is normally added to other things that are already quite sweet.

Try this rosemary cream on pancakes, waffles, or over a slice of cake. It’s divine!

Print Recipe

Rosemary Custard Cream

A great basic pastry cream with the addition of fresh rosemary to help liven up the flavours and bring out the sweet in anything you top with this cream. Try it on pancakes, waffles, or a slice of cake.

Prep Time10

Cook Time20

Total Time30

Course: Breakfast, Dessert, sauce, Side Dish

Keyword: dessert, Vegetarian

Servings: 1 cup

Ingredients

1 1/4 cup milk
1 tsp fresh rosemary, finely chopped
3 egg yolks*
3 tbsp sugar
2 tbsp corn starch
1 tsp vanilla extract

Instructions

In a small saucepan, heat the milk and fresh rosemary till just starting to produce steam (don't bring to a full boil). Turn off the heat immediately and set aside.
While the milk is heating, in a separate bowl, whisk together the 3 egg yolks, 3 tbsp sugar, 2 tbsp corn starch and 1 tsp vanilla till well mixed.
Once the milk is warmed, if you like you can strain the milk, so the rosemary bits get strained out. But I like to leave them in.
Slowly pour the warmed milk into the egg yolk base, whisking as you pour in a thin stream. Make sure to go slowly so it doesn't scramble the eggs.
Pour the mixture back into the saucepan and heat up again on medium. This time keep whisking as it comes to a boil.
The mixture will thicken up. Let it boil, while you keep stirring, for another few minutes to let the cornstarch flavour cook out.
Turn off the heat and pour into a heat proof dish (optional – for a smoother cream, strain the cream to get the rosemary bits and any lumps out. Personally I don't mind having the bits of rosemary in my cream). Place plastic wrap on top to prevent a film from forming. Cool to room temperature, then chill until ready to use.
The prepared rosemary cream will keep for a few days in the fridge.