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Caramel Pastry Cream

 
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Rich and creamy custard style pastry cream perfect for eclairs or any other dessert use. Part of the sugar is carmalized and it infuses a rich caramel flavor throughout the cream.

Yield

12

servings

Prep

10

min

Cook

35

min

Ready

3

hrs

Low Fat, Low in Saturated Fat, Low Cholesterol, Trans-fat Free, Very low in sodium, Low Sodium
 

Ingredients

¼ cup cornstarch
½ cup sugar
granulated, divided
4 large egg yolks
*
2 cups milk
2 tablespoons water
1 vanilla bean
*

Directions

Place the cornstarch and ¼ cup sugar in a medium bowl and mix together well; add egg yolks and mix until a paste is formed. Stir in ½ cup milk.

Place remaining ¼ cup sugar and water in a small heavy pot and stir to combine. Cook over medium heat, swirling the pan occasionally but not stirring, until sugar turns a medium amber.

Carefully pour in remaining milk and stir until smooth, Stir in vanilla seeds. Bring mixture back to a simmer then pour hot mixture over mixture in bowl, whisking constantly.

Pour back into saucepan. Cook over moderate heat, stirring constantly, until smooth and thick. Remove from heat and stir an additional minute. Transfer to a bowl.

Cover with buttered parchment or plastic wrap touching top of cream to avoid skin formation. Chill a minimum of 2 hours or as long as 2 days.

 

* not incl. in nutrient facts

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Comments

Auckland, New Zealand
 over 2 years ago

What 1/4cup of sugar are we talking about ?

Thanks for the comment. Just edited the recipe, and there is only 1/2 cup sugar that are divided into two 1/4 cup. The additional 1/2 cup sugar has been removed. Hope this helps, and sorry for the confusion. Happy Cooking :)

happyzhangbo
Toronto , Ontario, Canada
 over 2 years ago

Nutrition Facts

Serving Size 54g (1.9 oz)
Amount per Serving
Calories 948% of calories from fat
 % Daily Value *
Total Fat 1g 1%
Saturated Fat 1g 3%
Trans Fat 0g
Cholesterol 3mg 1%
Sodium 17mg 1%
Total Carbohydrate 7g 7%
Dietary Fiber 0g 0%
Sugars g
Protein 3g
Vitamin A 2% Vitamin C 0%
Calcium 5% Iron 0%
* based on a 2,000 calorie diet How is this calculated?

 

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