Description
This rich and velvety Caramel Pastry Cream recipe combines the deep, smoky flavor of caramelized sugar with smooth vanilla-infused custard. Perfect as a filling for tarts, cakes, and pastries, this classic French cream is thickened with cornstarch and made using a stovetop cooking method to achieve a luscious texture.
Ingredients
Scale
Caramel
- 1 ¾ cups 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
- Prep Ingredients: Measure all ingredients and prepare a bowl or rimmed baking sheet lined with plastic wrap for the finished custard.
- Prepare the Caramel: In a heavy-bottomed pot, heat 1 ¾ cups sugar over medium-high heat. Stir gently until sugar melts evenly and turns a dark amber with slight smoke. Be careful not to over-stir to avoid clumping.
- Heat Milk Mixture: In another pot, combine milk, ⅓ cup sugar, and the split vanilla bean pod. Warm over medium heat until just warm, then set aside.
- Combine Caramel and Milk: Slowly pour the warm milk mixture into the caramel while stirring carefully to avoid splattering. Heat over medium until fully incorporated. Strain if lumps form, then return mixture to pot.
- Mix Egg Mixture: In a large bowl, whisk together eggs, yolks, and ⅓ cup sugar until pale yellow and doubled in volume. Whisk in cornstarch until smooth.
- Temper Eggs: Bring caramel milk to a boil, then slowly pour a little into the egg mixture while whisking continuously to avoid scrambling. Gradually add all milk mixture.
- Cook Pastry Cream: Pour the tempered egg mixture back into the pot. Using a French (straight) whisk, cook over medium heat, whisking constantly, until custard thickens and boils. Continue whisking for 1 minute to activate cornstarch and remove raw starch taste.
- Cool the Custard: Pour the hot custard onto the prepared surface, cover with plastic wrap pressed directly onto the surface to prevent skin forming, poke holes in the wrap to vent steam. Refrigerate to chill.
- Remove Lumps if Needed: If lumps appear, strain the hot custard through a fine mesh sieve into the prepared container using a ladle or spatula.
- Condition Pastry Cream: Before use, beat chilled pastry cream in a stand mixer with paddle attachment on medium-high speed until smooth and silky. Avoid overbeating to maintain firmness.
Notes
- Use a heavy-bottomed pot to prevent burning caramel.
- Be careful when pouring hot caramel milk to avoid splatters and burns.
- Tempering the eggs slowly is crucial to prevent scrambling.
- A French (straight) whisk works best to prevent custard from sticking and clumping on pot edges.
- Cover pastry cream with plastic wrap pressed directly on the surface to avoid skin formation.
- Do not overbeat pastry cream during conditioning as it may become too loose and lose firmness.
- Strain lumps immediately while custard is hot for smoothest texture.
- Prep Time: 15 minutes
- Cook Time: 20 minutes
- Category: Dessert
- Method: Stovetop
- Cuisine: French
Keywords: caramel pastry cream, caramel custard, vanilla pastry cream, French pastry cream, custard filling, dessert filling, stovetop custard
