Caramel Pastry Cream (Print Version)
# Ingredients:
→ Caramel Base
01 -
1¾ cups granulated sugar
→ Milk Mixture
02 -
4 cups (1 quart) whole milk
03 -
1 vanilla bean, split and scraped
04 -
⅓ cup granulated sugar
→ Egg Mixture
05 -
⅓ cup granulated sugar
06 -
2 whole eggs
07 -
4 egg yolks
08 -
10 tbsp (½ cup + 2 tbsp) cornstarch
# Instructions:
01 -
Measure all ingredients and have them ready. Set up a landing spot for the finished custard by lining a rimmed baking sheet with plastic wrap or setting out a large bowl.
02 -
In a heavy-bottomed saucepan, stir together milk, ⅓ cup sugar, and vanilla bean pod. Heat over medium heat until warm. Set aside.
03 -
In a second pot with sides at least 4 inches deep, add 1¾ cups sugar. Heat over medium-high heat. Stir gently a few times to redistribute the melting sugar. When the caramel has turned a dark amber color and just starts to smoke, slowly pour in the warmed milk mixture. Be careful as it will splatter. Heat over medium until caramel has incorporated into milk. Strain out any stubborn sugar lumps if necessary.
04 -
In a large bowl whisk together eggs, yolks and remaining ⅓ cup sugar until pale yellow and doubled in volume. Whisk in cornstarch until fully incorporated.
05 -
Bring caramel milk to a boil and slowly pour into the egg mixture while whisking constantly. Add a little at a time to gradually bring the eggs to temperature without scrambling them.
06 -
Pour the egg-milk mixture back into the pot and return to the stovetop. Whisk over medium heat until it begins to thicken and comes to a boil. Continue whisking for 1 minute as the custard boils to activate the cornstarch and cook out the raw starch flavor.
07 -
Pour hot custard onto prepared baking sheet or into bowl. Cover surface directly with plastic wrap, poke a few holes for steam to escape, and refrigerate until chilled.
08 -
Before using pastry cream, place desired amount in a stand mixer fitted with paddle attachment. Beat on medium-high speed until smooth and silky. Don't over-beat or it will loosen and not firm up when chilled.
# Notes:
01 -
If you encounter lumps, press the hot pastry cream through a fine mesh sieve using a ladle or silicone spatula.
02 -
Choose a whisk that reaches the corners of your pot to prevent custard from sticking and clumping around edges.
03 -
A French (straight) whisk works best for this preparation.