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Muscadine Pastry Crème with Rosemary and Orange

March 22, 2018 |

Recipe courtesy of Chef Matthew Krenz.
as seen on episode “Table Grapes“, Season 7

Flavor, NC | Muscadine Pastry Crème with Rosemary and Orange

  • ⅔ cup sugar
  • 2 tablespoons flour
  • 2 tablespoons cornstarch
  • Salt
  • 2 eggs
  • 2 cups cream, half-and-half or whole milk
  • 2 tablespoons softened unsalted butter
  • 2 teaspoons vanilla extract
  • ¼ cup muscadine compote


  1. Combine the sugar, flour, cornstarch and a pinch of salt in a small saucepan. In a separate bowl, mix together the eggs and cream. Over medium heat, whisk the egg mixture into the sugar mixture; whisk occasionally at first to get rid of lumps, then pretty much constantly until the mixture starts to boil and thickens, about 10 minutes.
  2. Adjust the heat so the mixture bubbles gently. The mixture is ready when it coats the back of a spoon and a line you draw with your finger through this coating holds its shape. Stir in the butter and vanilla, and strain the mixture through a fine-mesh strainer. Let cool to room temperature before using.

Directions for compote:

Combine 2 cups muscadine grapes, orange peel and rosemary sprigs with water. Bring to a boil and then simmer for 45 minutes to 1 hour. Then pass through a fine mess sieve. Continue to boil the grape juice until it reduces in half. Use ¼ cup compote to make the pastry cream.

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Category: Recipes

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