happy housewife

INGREDIENTS

16 oz whole milk
3 earl grey tea bags
1 teaspoon vanilla extract
280 grams (10 oz, about 1.5 cup) granulated sugar
1.5 oz cornstarch
2 egg yolks
2 whole eggs
16 oz butter, completely soft at room temp
16 oz mascarpone cheese
1/4-1/2 teaspoon salt to taste
juice of one lemon

INSTRUCTIONS

1. bring milk to a simmer in a sauce pan, add the tea bags, cover, and let steep 5 minutes. try not to let it go too long or the tea will become bitter. give it a good stir and remove the tea bags (i give them a squeeze to get all that good flavor out).
2. whisk the cornstarch, sugar, yolks, and eggs in a mixing bowl. bring the milk to a simmer. once the milk comes to a simmer, whisk a ladle of the hot milk into the eggs. i do about two ladles to temper the eggs and then pour the warm egg mixture into the hot milk, whisking constantly. cook this mixture at a simmer until thick and bubbly sluggishly. cook for a full minute to ensure the cornstarch is cooked out.
3. remove from heat and transfer to a large mixing bowl. at this point you're either going to need to cool it in the fridge or cool it in a stand mixer. the latter is faster and is what i usually do. to chill in the fridge cover the surface of the pastry cream with plastic wrap and refrigerate until completely cooled. to cool in a mixer, mix constantly on medium until the bowl is room temp to the touch. it should not be at all warm. if it is, your butter and cheese will melt when you add them. and it will not be awesome. if you have put it in the fridge, mix for a few minutes on medium until creamy before proceeding.
4. once your pastry cream is cool, add the very soft butter one tablespoon at a time and then do the same with the mascarpone. add the lemon and salt and whip to thoroughly combine. it should be smooth and creamy. at this point the frosting can be used, refrigerated, or frozen. bring to room temp and whip until fluffy before using.