How To make Caramel Pastry Cream
1/4 Cup cornstarch
1/2 Cup granulated sugar
4 egg yolks
2 Cups milk
1/2 Cup granulated sugar
2 Tablespoons water
1 plump vanilla bean -- split lengthwise
and seeds scraped out with a small spoon
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. 10/23/96 SHOW
How To make Caramel Pastry Cream's Videos
Caramel Eclairs Recipe Step by Step Demonstration
Caramel Eclairs Recipe Step by Step Demonstration!
This video is a recipe demonstration the most delicious caramel eclairs. Inside is a recipe the choux pastry eclairs, pastry cream (creme patissiere) and caramel sauce.
Choux Pastry Eclairs:
65g(4 1/4tbsp) water
60g(4tbsp) milk
20g (1 1/2 tbsp)sugar
75g(1/2 cup + 2 tbsp) flour
50g (1/4cup) butter
a pinch of salt
2 eggs
egg wash
Pastry Cream:
500ml (2 cup + 1tbsp) milk
80g(1/3 cup + 1tbsp) sugar
45g (4 1/2tbsp)corn flour
3 egg yolks
1egg
1tsp vanilla extract
Caramel Sauce:
100g (1/3 cup + 1tbsp) heavy cream
150g(3/4 cup) suagr
75g (5tbsp) water
75g (1/3 cup) butter
Claire Saffitz Makes Croquembouche, A Cream Puff Tower
Claire Saffitz, author of the new cookbook “Dessert Person,” is in the Munchies Test Kitchen making the Eiffel Tower of pastries: croquembouche. This celebratory dessert is perfect for the holiday season– a tower of individual cream puffs coated in crunchy caramel. Claire breaks down each step of the croquembouche process, like making the cream puffs with choux pastry, topping them with craquelin, and filling them with a dark chocolate and creme fraiche cream. The individual puffs are dipped in caramel, assembled into a cone-shaped tower, and drizzled in caramel threads. The result is a pastry masterpiece. Check out the recipe here: to Munchies here:
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Professional Baker Teaches You How To Make CRÈME CARAMEL!
Crème Caramel is on the menu in Chef Anna Olson's amazing kitchen, and she is going to teach you how to make this delicious recipe from scratch! Follow along with the recipes below!
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Recipe
Yield: 4
Prep Time: 20 minutes
Cook Time: 35 minutes
Ingredients
Custard
2 large eggs
2 egg yolks
6 Tbsp (75 g) granulated sugar (caster sugar)
2 cups (450 mL) 2% milk
1 tsp (5 mL) vanilla extract
pinch salt
Caramel
3 Tbsp (45 mL) water
½ cup (100 g) granulated sugar (caster sugar)
1 tsp (5 mL) lemon juice
Recipe
1. Preheat the oven to 300 F (150 C). Place four 5-ounce (150 mL) ramekins in a baking pan with sides just taller than the ramekins.
2. In a large mixing bowl, whisk the whole eggs and egg yolks with the sugar. Pour in the milk and whisk gently, and then whisk in the vanilla and salt. Strain the mixture and let it sit while preparing the caramel, to let any bubbles on the mixture dissipate.
3. Bring the water, sugar and lemon juice up to a full boil over high heat without stirring, and continue to boil until it turns an amber colour. While the sugar boils, occasionally brush the sides of the pot with water, to keep the sugar from crystallizing. Pour the caramel into the four ramekins equally. Let cool a minute.
4. If there are still quite a few bubbles visible on the custard surface, spoon them off. Slowly pour the custard mixture into the ramekins, and dab off any new bubbles with a paper towel. Pour boiling water into the baking pan so that it comes halfway up the sides of the ramekins. Cover the baking pan with aluminum foil (or a lid)and bake for 30 to 35 minutes, until a skewer inserted into the centre of the custard comes out clean. Immediately (but carefully) remove the ramekins from the water bath to cool on a cooling rack and then chill completely, at least 3 hours.
To serve, run a palette knife around the inside edge of a ramekin. Place a dessert plate over the ramekin and invert both. Lift the ramekin off, leaving the custard on the plate with the caramel as a sauce.
TIP: I use my canning jar tongs to remove the ramekins easily from the water bath without burning my fingers.
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#OhYum #Caramel
Butter Caramel Recipe #recipe #shortswithcamilla
Coffee Caramel Creme Brulee + The Purpose of a Water Bath
Coffee Caramel Creme Brulee (yield: 6 4-oz ramekins)
2 c (454g) heavy cream
2 Tbsp (10g) ground coffee
1/2 tsp fine salt
1/2 c (100g) sugar
4 egg yolks
1 tsp vanilla extract
sugar for topping
1. Heat heavy cream, coffee, and salt over medium heat until it comes just below a boil. Remove from the heat and let steep for 20 minutes.
2. Add sugar to a medium pot set over low heat. Stir gently to even out the cooking and cook until it reaches a light amber color. Turn off the heat.
3. Slowly strain in the coffee cream. It will bubble up, so add just a little at first and then finish with the rest. Pour into a separate bowl or cup and let cool until only slightly warm.
4. Add egg yolks to a medium bowl and slowly pour in the coffee caramel cream. Stir constantly to ensure that the egg yolks do not cook.
5. Finish with the vanilla.
6. Divide between 6 ramekins set in a 13in x 9in baking pan.
7. Place the baking pan in a pre-heated 325F (163C) oven and fill about a third of the way with hot water.
8. Bake for 25 minutes or until the custard wobbles slightly when tapped.
9. Remove from the oven, let cool on the counter for 20 minutes, and then at least 4 hours in the fridge.
10. Top with a thin layer of sugar and brulee with a torch or using the broiler setting on your oven.
How to make the best Caramel Pastry Cream | ASMR
Here are the ingredients to make the best pastry cream. Perfect for cream puffs and donut fillings like this recipe ????
PASTRY CREAM
55g egg yolk
50g granulated sugar
20g cornstarch
250ml milk
1/2 vanilla bean
10g butter
200ml heavy cream for whipping
10g granulated sugar
DRY CARAMEL
1 cup granulated white sugar
#pastrycream #caramel #cremepatissiere