Smooth Caramel Custard (Print Version)
# Ingredients:
→ Caramel Base
01 -
1¾ cups white sugar
→ Milk Mixture
02 -
4 cups (1 quart) full-fat milk
03 -
1 vanilla bean, cut open and seeds removed
04 -
⅓ cup white sugar
→ Egg Mixture
05 -
⅓ cup white sugar
06 -
2 whole eggs
07 -
4 egg yolks
08 -
10 tbsp (½ cup + 2 tbsp) cornstarch
# Instructions:
01 -
Get everything measured and ready to go. Create a spot for your finished custard by covering a baking sheet with plastic wrap or grabbing a big bowl.
02 -
Combine milk, ⅓ cup sugar, and vanilla bean in a sturdy pot. Put it over medium heat until it's warm but not boiling. Set it aside for now.
03 -
Put 1¾ cups sugar in another pot at least 4 inches tall. Heat on medium-high. Stir a couple times to help it melt evenly. Once it turns dark amber and starts smoking slightly, slowly pour in your warm milk. Watch out - it'll splash! Cook on medium until all caramel blends into milk. Strain out any hard bits if needed.
04 -
In a big bowl, beat eggs, yolks and the remaining ⅓ cup sugar until it's light yellow and twice as fluffy. Mix in cornstarch until you can't see any white specks.
05 -
Bring your caramel milk to a boil. While constantly whisking, pour it very slowly into the egg mix. Add just a little at first, then more gradually to warm up the eggs without cooking them.
06 -
Pour everything back into the pot and return to the stove. Keep whisking over medium heat until it gets thick and starts boiling. Don't stop whisking for another minute while it boils to get rid of the raw starch taste.
07 -
Pour your hot custard onto your prepared sheet or into your bowl. Put plastic wrap directly on the surface, poke some holes to let steam out, and stick it in the fridge until cold.
08 -
When you're ready to use your pastry cream, put what you need in a stand mixer with the paddle. Beat on medium-high until it's smooth and silky. Don't beat too long or it'll get runny and won't firm up when cold.
# Notes:
01 -
Got lumps? Just push the hot cream through a fine mesh strainer using your spatula or ladle.
02 -
Pick a whisk that can reach every corner of your pot so nothing sticks to the edges.
03 -
A straight whisk works way better for this job.