Basque Pastry Cream

Directions

1. 1
   In a medium heavy-bottomed pot, bring the milk to a boil, and then turn off the heat.
2. 2
   Whisk the egg yolks together in a medium bowl, and then whisk in the sugar, cornstarch, and salt.
3. 3
   Continue whisking until the mixture thickens and is a pale yellow color.
4. 4
   Whisk in the hot milk a few tablespoons at a time, progressing to a slow steady stream.
5. 5
   Return the mixture to the stove, and cook over medium heat, whisking until thickened.
6. 6
   Strain into a baking dish or bowl, and place a piece of plastic wrap on the surface of the custard to keep it from forming a skin.
7. 7
   Poke a few holes in the plastic to let the heat escape.
8. 8
   Cool it in the refrigerator.
9. 9
   When the pastry cream has cooled, stir in the rum, Armagnac, orange-flower water, and almond extract.