CARAMEL PASTRY CREAM
Steps:
- Place the cornstarch and 1/4 cup sugar in a medium bowl and mix together well; add egg yolks and mix until a paste is formed. Stir in 1/2 cup milk. Place remaining 1/4 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.
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Joynal Ahmed
[email protected]I'm not a big fan of caramel, but I really enjoyed this pastry cream. It's not too sweet and the caramel flavor is very subtle.
Augustine Joseph
[email protected]This is the best caramel pastry cream I've ever had. It's so smooth and creamy, and the caramel flavor is just perfect.
Kuro Aoi
[email protected]This caramel pastry cream is the perfect balance of sweet and savory. I love using it to fill crepes and waffles.
Ad Bhai
[email protected]I made this pastry cream for a party and it was a huge success. Everyone loved it!
Aluwani Seroba
[email protected]This recipe is a keeper! The caramel pastry cream is delicious and versatile. I've used it in cakes, pies, and even ice cream.
Ps Sagor
[email protected]This caramel pastry cream is so easy to make and it tastes amazing. I love using it to fill cream puffs and éclairs.
Md surjo Roy
[email protected]I've made this pastry cream several times now and it's always a hit. It's the perfect filling for pies, tarts, and even cupcakes.
Jeff And Makala Morisseau
[email protected]This recipe is a bit time-consuming, but it's worth the effort. The caramel pastry cream is heavenly and can be used in so many different desserts.
Sarjavhaa Bilguutee
[email protected]I'm not usually a fan of caramel, but this pastry cream is an exception. It's so light and airy, and the caramel flavor is subtle and sophisticated.
Zikita Eunice
[email protected]Followed the recipe exactly and it turned out perfectly. The caramel flavor is spot-on and the texture is velvety smooth.
Angel Musobi
[email protected]This caramel pastry cream is a game-changer! It's so smooth and creamy, with the perfect balance of sweetness and richness. I used it to fill éclairs and profiteroles, and they were absolutely divine.