Description
Indulgent Caramel Pastry Cream weaves French culinary magic into a silky, rich dessert experience. Luxurious layers of caramelized sweetness blend perfectly, inviting you to savor each heavenly spoonful of this classic French delicacy.
Ingredients
Scale
Pastry Base:
- 4 whole eggs
- 4 egg yolks
- 13 cup granulated sugar
Milk and Liquid Components:
- 4 cups (1 quart) whole milk
- 1 vanilla bean, split and scraped
- 10 tablespoons (1/2 cup + 2 tablespoons) cornstarch
- 13 cup granulated sugar
Caramel Base:
- 134 cups granulated sugar
Instructions
- Gather all necessary equipment and ingredients. Prepare a chilled surface or container for the finished pastry cream by lining a baking sheet with plastic wrap.
- Combine milk, a portion of sugar, and vanilla bean pod in a heavy saucepan. Warm the mixture over medium heat until it’s hot but not boiling, around 180°F. Remove from heat and let it infuse.
- In a separate deep pot, heat remaining sugar over medium-high heat. Allow sugar to melt without stirring extensively. Watch carefully until the caramel reaches a rich amber color and just begins to smoke.
- Carefully pour the warm milk mixture into the caramel, stirring gently. The mixture will bubble and splatter, so use caution. Continue heating until the caramel fully dissolves into the milk.
- Whisk eggs, egg yolks, and remaining sugar in a large bowl until the mixture becomes pale and voluminous. Incorporate cornstarch thoroughly to ensure smooth consistency
- Gradually stream the hot caramel milk into the egg mixture, whisking constantly to prevent scrambling. This process, called tempering, slowly raises the egg mixture’s temperature.
- Return the combined mixture to the pot. Cook over medium heat, whisking continuously until the cream thickens and reaches a full boil. Continue whisking for an additional minute to activate the cornstarch and eliminate raw starch flavor.
- Transfer the hot pastry cream to the prepared surface. Cover directly with plastic wrap, creating small steam vents. Refrigerate until completely chilled, approximately 2-3 hours.
- Before serving, use a stand mixer with a paddle attachment to restore the cream’s silky texture. Beat on medium-high speed briefly, being careful not to over-mix, which could compromise the cream’s consistency.
Notes
- Check ingredient temperatures beforehand, ensuring eggs and milk are at room temperature for smoother blending and consistent texture.
- Create caramel carefully by watching color closely, as dark amber indicates perfect caramelization without burning sugar.
- Temper eggs gradually and whisk continuously to prevent scrambling, maintaining silky smooth pastry cream consistency.
- Store pastry cream with direct plastic wrap contact to prevent skin formation and maintain creamy texture during refrigeration.
- Prep Time: 30 minutes
- Cook Time: 15 minutes
- Category: Desserts, Snacks
- Method: Simmering
- Cuisine: French
Nutrition
- Serving Size: 8
- Calories: 292
- Sugar: 34 g
- Sodium: 95 mg
- Fat: 8 g
- Saturated Fat: 4 g
- Unsaturated Fat: 4 g
- Trans Fat: 0 g
- Carbohydrates: 49 g
- Fiber: 0 g
- Protein: 6 g
- Cholesterol: 139 mg