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Caramel Pastry Cream Recipe

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★★★★★

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.

Ingredients

Scale

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.

Keywords: caramel pastry cream, pastry cream recipe, crème pâtissière, caramel custard filling, French dessert filling, custard recipe, caramel custard cream

Find it online: https://ricoloranz.com/caramel-pastry-cream-recipe/