Name: Caramel Pastry Cream Recipe
Prep time: 15 min
Cook time: 20 min
Total time: 35 min
Cuisine: French
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)

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Introduction

Caramel Pastry Cream is a rich and silky custard with a deep caramel flavor that elevates any dessert. Perfect for tarts, éclairs, or as a cake filling, this pastry cream offers a delicious twist on the classic. With clear steps, you can master this impressive treat at home.

A close-up view of creamy peanut butter inside a clear glass jar, showing smooth, light brown spread with small air holes and swirled textures on the surface. The peanut butter fills most of the jar, with some smeared along the sides near the top. The jar is placed on a white marbled surface, giving a clean and simple background. The glass handle of the jar is visible on the right side of the image. Photo taken with an iphone --ar 4:5 --v 7

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 tablespoons cornstarch (½ cup + 2 tablespoons)

Instructions

Step 1: Measure all ingredients and prepare a landing spot for the finished custard, such as a rimmed baking sheet lined with plastic wrap or a large bowl.
Step 2: In a heavy-bottomed pot, combine the milk, ⅓ cup sugar (for milk mixture), and vanilla bean pod. Heat over medium until warm, then set aside.
Step 3: In a separate deep pot, add 1 ¾ cups sugar reserved for the caramel. Heat over medium-high, stirring gently a few times as the sugar melts unevenly. Stirring too much may cause clumps; if clumps form, strain them out later.
Step 4: When the sugar turns a dark amber color and begins to smoke, slowly pour the warm milk mixture into the caramel. Be careful as it will splatter and pop. Heat over medium, stirring until caramel is incorporated. Strain out any lumps if needed and return the mixture to the pot.
Step 5: In a large bowl, whisk together whole eggs, egg yolks, and ⅓ cup sugar (for egg mixture) until pale yellow and doubled in volume. Whisk in cornstarch until smooth.
Step 6: Bring the caramel milk to a boil. Slowly pour the hot milk into the egg mixture while whisking constantly to temper the eggs and prevent scrambling. Return this mixture to the pot.
Step 7: Using a whisk that can reach the corners (a French whisk is ideal), whisk the mixture over medium heat until it thickens and comes to a boil. Continue whisking for 1 minute to cook out the raw cornstarch taste.
Step 8: Pour the hot custard onto the prepared baking sheet or bowl. Cover the surface directly with plastic wrap, poke a few holes, and refrigerate until chilled.
Step 9: If lumps form, press the custard through a fine mesh sieve while still hot, using a ladle or spatula to help smooth it out.
Step 10: Before using, “refresh” the pastry cream by beating it in a stand mixer with the paddle attachment on medium-high speed until smooth and silky. Avoid overbeating to maintain thickness.

Tips & Variations

Use a French (straight) whisk for better control and to prevent custard from sticking and clumping at the edges of the pot.
Strain caramel lumps early to ensure smooth texture in your pastry cream.
You can substitute whole milk with half-and-half for a richer custard.
Add a splash of rum or coffee extract to the cooled pastry cream for extra flavor variations.

Storage

Store caramel pastry cream in an airtight container in the refrigerator for up to 3 days. Keep the plastic wrap in direct contact with the surface to prevent a skin from forming. Before use, beat briefly to restore its creamy texture. Pastry cream is best used chilled but can be gently warmed if needed—avoid overheating to prevent curdling.

How to Serve

The image shows a close-up of a creamy, light brown mixture with a smooth and swirled texture inside a white bowl. Visible small dark specks are scattered throughout the thick batter, giving it a slightly grainy look. A mixing tool is partially visible on the right side, embedded in the dense mixture, with glossy folds and ridges formed by stirring. The bowl sits on a white marbled surface, enhancing the warm tones of the batter. photo taken with an iphone --ar 4:5 --v 7

Serve this delicious recipe with your favorite sides.

FAQs

Can I prepare caramel pastry cream ahead of time?

Yes, you can make the pastry cream up to 3 days in advance. Keep it refrigerated with plastic wrap touching the surface to maintain freshness and prevent a skin from forming.

What should I do if my pastry cream is lumpy?

If lumps form, strain the warm custard through a fine mesh sieve using a ladle or spatula to smooth it out. Be sure to whisk consistently while cooking to minimize lumps from forming.