Bourbon Pastry Cream
½ cup sugar
¼ cup cake flour
½ tsp. sea salt
4 egg yolks
1½ cups whole milk
2 Tbsp. bourbon
¹∕³ cup cold heavy cream
• In a small bowl, stir together the sugar, flour and salt. In a large bowl, whisk together the egg yolks and slowly add the flour mixture, whisking until smooth and pasty.
• Warm a medium saucepan over medium heat, then add the milk. Cook until bubbles form around the edges, but do not boil. Remove from heat and slowly add the milk to the batter, whisking constantly until smooth. Return the mixture to the saucepan over medium heat. Cook, stirring constantly, until it comes to a boil and thickens, 2 to 3 minutes, then immediately remove from heat.
• Strain the mixture through a fine-mesh sieve into a medium bowl, then whisk in the bourbon. Cover with plastic wrap, pressing until it touches the surface of the cream. Chill at least 4 hours or overnight.
• Before serving, whip the cream in a medium bowl until stiff peaks form, 4 to 6 minutes. Gently fold the whipped cream into the pastry cream.