Thick, creamy, caramel flavored, This caramel pastry cream is also one of my favorites. If I have to choose between vanilla, chocolate and caramel pastry cream I really don’t know what would I choose. I usually avoid to make a choice and I use all the 3 of them. Can you imagine how delicious a cake is filled with vanilla, chocolate and caramel?
The caramel pastry cream is also easy to make with only 4 ingredients. You have to caramelize the sugar first, and then continue like the vanilla pastry cream.
Use the caramel pastry cream as it is or combined with whipped cream or soft butter. You can use it for filling all kind of pastry, cakes, pies, eclairs
Ingredients for caramel pastry cream
500 ml (2 cups 1 tablespoon and 1 teaspoon) milk
3 egg yolks
125 gr (1/2 cup and 2 tablespoons) sugar
50 gr (6 tablespoons) flour
How to make caramel pastry cream
Set aside 5-6 tablespoons of cold milk. Warm the rest of it until hot. Set aside.
Use a pan to heat the sugar over medium heat. Stir constantly. Cook until sugar melts into a thick, amber-colored liquid.
Remove from heat and pour the hot milk, carefully, because it makes bubbles.
Bring back to a boil and cook until the sugar is completely dissolved. Set aside.
Place the egg yolks into a bowl and mix just a bit. Add the cold milk and mix to combine. Add the flour and mix to incorporate.
Pour this mixture over the caramel.
Place over medium heat and cook, stirring continuously, until thickens. The caramel pastry cream is ready when it starts to makes bubbles.
Remove from heat and cover with plastic wrap right over the cream. Allow to cool.
Use the caramel pastry cream as it is or combined with whipped cream or soft butter to prepare your favorite cake or pastry.