Marigold Pastry Cream

2200g     milk

300g       honey

5              vanilla beans tahitian, split and seeded

50g         marigold dried

400g       yolks

600g       sucrose

150g       flour ap

10g         salt

200g       butter

  1. Place milk, honey,and vanilla beans in a large pot and place over medium high heat, whisking to dissolve honey.
  2. When the cream comes to a boil, add the marigold, whisk to combine, and infuse for 3 minutes. Use a timer, the marigold becomes very bitter if over extracted.
  3. After 3 minutes, strain the marigold cream and set aside.
  4. Place yolks, sucrose, flour, and salt in the bowl of a kitchen aid mixer and whip on high speed for 2 minutes. After 2 minutes, turn speed to 2, and add the marigold cream.
  5. Strain marigold cream into a clean pot and place over medium high heat. Cook, whisking constantly until the pastry cream starts to boil. Cook at a boil for 2 minutes, timed with a timer.
  6. After 2 minutes, remove from heat, add the butter, and whisk until combined.
  7. Transfer to a 2 inch, full sized hotel pan, and press plastic wrap on the surface. Cool completely before transfering to delis for storage in the lowboy.