Servings: 3 cups
Equipment
Ingredients
Caramel:
- 2 oz white sugar ~56g
- 1/4 cup heavy cream ~60g
- 1 1/2 tbsp butter ~21g
- 1 pinch salt to taste
Pastry Cream:
- 2 cups milk ~480g
- 4 egg yolks medium or large (about 60-70g)
- 4 tablespoons cornstarch ~40g
- 7 tablespoons sugar ~87g
- 2 teaspoons vanilla extract
- 2 tbsp unsalted butter ~28g
Instructions
Make Caramel:
- Prep Ingredients: Measure everything before starting. Ensure the butter is at room temperature.
- Heat Cream: Heat heavy cream until bubbles form at the edges, then turn off the heat. Keep warm.1/4 cup heavy cream
- Add Sugar: Sprinkle a thin layer of sugar in a wide saucepan over medium heat. Do not stir.2 oz white sugar
- Melt Sugar: Once the first layer melts, lower the heat and gradually add the rest, melting each addition before adding more. Stir minimally. Make sure the mixture turns a deep amber color before you continue.
- Add Cream: Slowly add hot cream in small amounts, stirring gently. It will bubble vigorously, so be careful.
- Cook to Temperature: Use a thermometer to make sure the mixture reaches 236°F (113°C).
- Add Butter: Stir in for a minute or two to cool the mixture then stir in room-temperature butter until smooth.1 1/2 tbsp butter
- Season with Salt: Add salt, taste, and adjust.1 pinch salt
- Strain Sauce: Strain through a fine sieve to remove any crystals.
- Cool & Store: Let cool to room temperature then refrigerate if not using immediately.
Make Pastry Cream:
- Boil Milk: In a pot, mix milk with caramel, sugar, and vanilla extract, and heat until almost boiling.2 cups milk, 2 teaspoons vanilla extract, 7 tablespoons sugar
- Prep Yolks: While the milk heats, whisk yolks, cornstarch, and 2 tablespoons of the milk mixture (while it's still lukewarm) in a bowl.4 egg yolks, 4 tablespoons cornstarch
- Temper Eggs: Gradually add a few tablespoons of hot milk mixture to the yolk mixture, whisking constantly to avoid curdling. Repeat until all milk is incorporated.
- Thicken Cream: Return mixture to the pot and cook on low/medium heat, stirring constantly, until it thickens and bubbles (2-4 minutes).
- Off Heat Whisking: Once thick, remove from heat and whisk for another minute.
- Add Butter: Stir butter into the mixture until melted and integrated.2 tbsp unsalted butter
- Taste and Adjust: Taste the cream and add more sugar, salt, or vanilla if needed.
- (Optional) Strain: If you're not sure your pastry cream is nice and smooth, strain it.
- Chill: Cover with plastic wrap touching the cream's surface to avoid crust formation. Cool at room temperature for 30 minutes, then refrigerate.
- Final Whisk: Before use, "chop" the chilled cream with a fork, then whisk until smooth. It's now ready for piping.
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