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Caramel Pastry Cream

Yield Makes about 5 cups

Ingredients

  • 1 1/2 cups sugar
  • 2 2/3 cups milk
  • 4 large egg yolks
  • 1/4 cup cornstarch
  • 1 1/2 cups whipping cream

Nutrition Information

  • calories 296
  • caloriesfromfat 46 %
  • protein 4 g
  • fat 15 g
  • satfat 8.9 g
  • carbohydrate 37 g
  • fiber 0.0 g
  • sodium 48 mg
  • cholesterol 134 mg

How to Make It

  1. 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 in.) 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.

  2. 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.

  3. 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.

  4. 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.

  5. 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.

  6. Nutritional analysis per 1/2 cup.