Caramel Pastry Cream Recipe

Introduction

Caramel Pastry Cream is a luscious, rich custard with a deep caramel flavor that elevates classic desserts. Its smooth texture pairs perfectly with tarts, cakes, or as a stand-alone treat. With a bit of patience, you can master this elegant and versatile filling at home.

Ingredients

• 1 ¾ cups granulated sugar (for caramel)
• 4 cups whole milk
• 1 vanilla bean (split and scraped)
• ⅓ cup granulated sugar (for milk mixture)
• ⅓ cup granulated sugar (for egg mixture)
• 2 whole eggs
• 4 egg yolks
• 10 tbsp cornstarch (½ cup + 2 tbsp)

Instructions

1. Step 1: Measure all ingredients and prepare a container for the finished custard. Line a rimmed baking sheet with plastic wrap or prepare a large bowl.
2. Step 2: In a heavy-bottomed pot, combine milk, ⅓ cup sugar, and the split vanilla bean. Heat over medium until warm, then set aside.
3. Step 3: In a second deep pot, add 1 ¾ cups sugar for the caramel. Heat over medium-high, stirring gently a few times as the sugar melts unevenly to prevent clumps.
4. Step 4: When the caramel turns dark amber and begins to smoke, slowly pour in the warm milk mixture. Be careful as it will splatter. Heat over medium until caramel fully dissolves into the milk. Strain out any lumps if needed.
5. Step 5: In a large bowl, whisk together eggs, yolks, and ⅓ cup sugar until pale yellow and doubled in volume. Whisk in the cornstarch until smooth.
6. Step 6: Bring the caramel milk to a boil. Slowly pour it into the egg mixture while whisking constantly to temper the eggs without scrambling.
7. Step 7: Pour the combined mixture back into the pot. Using a whisk (preferably French/straight), cook over medium heat, whisking until it thickens and comes to a boil. Continue whisking for 1 minute to activate the cornstarch.
8. Step 8: Pour the hot custard onto the prepared baking sheet or bowl. Cover the surface with plastic wrap, poke a few holes for steam to escape, and refrigerate.
9. Step 9: If lumps appear, press the hot custard through a fine mesh sieve using a ladle or spatula.
10. Step 10: Before use, beat the pastry cream in a stand mixer with the paddle attachment on medium-high speed until smooth. Avoid overbeating to maintain the custard’s firmness.

Tips & Variations

• Use a French whisk to reach corners and prevent custard from sticking and clumping.
• Strain lumps promptly for the smoothest cream.
• You can substitute vanilla bean with 1 teaspoon vanilla extract added to the milk.
• For a richer flavor, replace half the milk with cream.

Storage

Store pastry cream in an airtight container in the refrigerator for up to 3 days. Keep plastic wrap directly on the surface to prevent a skin from forming. To reheat, gently warm and stir or beat again until smooth, but avoid overheating which can cause curdling.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Why is my pastry cream lumpy?

Lumps often result from eggs curdling due to temperature shocks or insufficient whisking. Straining the hot mixture and careful tempering of eggs can prevent this. Using a whisk that reaches the pot corners also helps avoid clumps.

Can I make caramel pastry cream ahead of time?

Yes, it’s best made a day ahead to allow flavors to meld. Keep refrigerated and covered properly. Before using, gently re-beat the pastry cream to restore its smooth texture.

Caramel Pastry Cream Recipe

Print Recipe

★★★★★

4.8 from 137 reviews

A rich and smooth caramel pastry cream recipe that combines the deep flavor of caramelized sugar with classic creamy custard, perfect for filling pastries, tarts, and desserts. This recipe utilizes a stovetop caramelization technique followed by careful tempering and thickening, resulting in a velvety custard with a complex caramel undertone.

• Author: Rico
• Prep Time: 10 minutes
• Cook Time: 20 minutes
• Total Time: 30 minutes
• Yield: Approximately 4 cups of caramel pastry cream 1x
• Category: Dessert Filling
• Method: Stovetop
• Cuisine: French
• Diet: Vegetarian

Ingredients

Scale 1x2x3x

Caramel

• 1 ¾ cup granulated sugar (for caramel)

Milk Mixture

• 4 cups whole milk
• 1 vanilla bean, split and scraped
• ⅓ cup granulated sugar (for milk mixture)

Egg Mixture

• ⅓ cup granulated sugar (for egg mixture)
• 2 whole eggs
• 4 egg yolks
• 10 tbsp cornstarch (½ cup + 2 tbsp)

Instructions

1. Prepare Ingredients: Measure all ingredients and have them ready. Line a rimmed baking sheet with plastic wrap or prepare a large bowl to receive the finished custard to ensure smooth workflow and proper timing.
2. Heat Milk Mixture: In a heavy-bottomed saucepan, combine whole milk, ⅓ cup sugar, and the vanilla bean pod. Warm over medium heat until heated through, then set aside.
3. Make Caramel: In a separate deep saucepan (at least 4 inches tall), add 1 ¾ cup granulated sugar for caramel. Heat over medium-high, gently stirring a few times to redistribute melting sugar until it becomes a dark amber color and just begins to smoke, indicating caramelization.
4. Add Milk to Caramel: Carefully and slowly pour the warmed milk mixture into the caramel while stirring. Expect splattering and popping. Continue heating over medium until caramel is fully incorporated. Strain out any lumps if needed and return liquid to the pot.
5. Whisk Egg Mixture: In a large bowl, whisk together the 2 whole eggs, 4 yolks, and ⅓ cup sugar until pale yellow and doubled in volume. Whisk in the cornstarch until fully combined.
6. Temper Eggs: Bring the caramel milk to a boil. Slowly and steadily pour the hot milk into the egg mixture while whisking constantly to raise the egg temperature without scrambling. Once combined, pour the mixture back into the pot.
7. Cook Pastry Cream: Using a whisk (preferably a French straight whisk), heat the mixture over medium heat, whisking constantly to prevent clumps and sticking. When the mixture thickens and reaches a boil, continue whisking for 1 minute to activate the cornstarch and remove raw starch flavor.
8. Cool and Store: Pour the hot custard onto the prepared baking sheet or bowl. Cover the surface directly with plastic wrap, prick a few holes to prevent condensation buildup, and refrigerate until fully chilled.
9. Remove Lumps if Needed: If lumps form, press the hot custard through a fine mesh sieve using a ladle or silicone spatula to achieve a smooth consistency before cooling.
10. Condition Before Use: Before using, transfer the desired amount of pastry cream to a stand mixer fitted with a paddle attachment. Beat on medium-high speed briefly to achieve a smooth, silky texture without overmixing, which could loosen the cream.

Notes

• Use a heavy-bottomed pot for even heating and to prevent burning the caramel.
• Be cautious when adding hot milk to caramel; it will splatter vigorously.
• Whisk constantly during cooking to avoid lumps and sticking.
• Cover pastry cream with plastic wrap directly on the surface to prevent skin formation.
• Lightly beating the chilled pastry cream before use improves texture and workability.
• If lumps form, a fine mesh sieve and immediate straining while hot is essential for smoothness.

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