More Great Recipes: Dessert | Filling

Caramel Pastry Cream

User Avatar
Member since 2006

Serves 5 cups | Prep Time | Cook Time


1 1/2 cup sugar
2 2/3 cup milk
4 lrg egg yolks
1/4 cup cornstarch
1 1/2 cup whipping cream

In a 10- to 12-inch nonstick frying pan over medium-high heat, tilt and stir sugar until melted and amber-colored, 8 to 10 minutes.

Pour onto a sheet of foil (about 12 by 18 inches) and let cool to room temperature, about 20 minutes.

Peel off foil and break caramel into chunks; put in a food processor or blender and whirl into a fine powder.

Combine milk and caramel powder in a 1 1/2- to 2-quart pan; stir over medium heat just until caramel is dissolved (it will form lumps, then melt; do not boil), 9 to 10 minutes.

In a small bowl, beat egg yolks to blend.

Add cornstarch and whisk until smooth.

Pour about 1/2 cup of the hot milk mixture into yolks and whisk until blended, then whisk yolk mixture into pan and stir over medium-high heat just until mixture boils and thickens, 3 to 4 minutes.

Rub pastry cream through a fine strainer set over a bowl; discard residue.

Cover pastry cream and chill about 1 hour, or nest bowl in ice water and stir until cool, about 30 minutes.

In a large bowl, with a mixer on high speed, beat the whipping cream until it holds soft peaks.

Gently stir the whipped cream into the cool pastry cream.

Pairs Well With


Comments: Make and cool pastry cream while cake bakes and cools. For a nonalcoholic version, substitute a hazelnut or raspberry flavor syrup for the liqueur; the trifle will be somewhat sweeter.

'CHEF' the Film Cookbook: Recipes from El Jefe
By CHEF the Film

6 Recipes

Disney's Tinker Bell "Secret of the Wings Cookbook"
By BakeSpace Fairies

6 Recipes

A dash of local for every season
By slyasafox15

22 Recipes

Hot Chocolate Cinnamon Rolls with Marshmallow Glaze
Hot Chocolate Cinnamon Rolls with Marshmallow Glaze
Torta Cubana
Torta Cubana
Pecan Cookie Waffles with Honey-Cinnamon Butter
Pecan Cookie Waffles with Honey-Cinnamon Butter