Smooth Caramel Cream (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 out and ready to go. Create a spot for your finished custard by putting plastic wrap on a baking sheet or grabbing a big bowl.
02 -
Combine milk, ⅓ cup sugar, and vanilla bean in a sturdy pot. Warm it up over medium heat but don't boil. Put it aside.
03 -
Put 1¾ cups sugar in another pot that's at least 4 inches tall. Heat it over medium-high. Stir a couple times to help it melt evenly. When it turns dark amber and starts smoking a bit, slowly pour in your warm milk. Watch out - it'll bubble up! Keep heating until the caramel completely dissolves. Strain out any hard bits if needed.
04 -
Grab a big bowl and whisk eggs, yolks and the other ⅓ cup sugar until it's light yellow and fluffy. Mix in the cornstarch until you can't see any powder.
05 -
Bring your caramel milk to a boil. Pour it into the egg mix very slowly while whisking non-stop. Add just a little at first so the eggs warm up without cooking.
06 -
Pour everything back into the pot and return to the stove. Keep whisking over medium heat until it gets thick and starts to bubble. Let it boil for 1 minute while stirring so the cornstarch works properly and loses that raw taste.
07 -
Pour your hot custard onto your prepared sheet or into the bowl. Put plastic wrap directly on top, make a few holes for steam, and cool it in the fridge.
08 -
When you're ready to use it, put what you need in a stand mixer with the paddle. Beat it on medium-high until it's smooth and silky. Don't mix too long or it'll get runny and won't set up right later.
# Notes:
01 -
Got lumps? Just push the hot cream through a fine strainer using a spatula or ladle.
02 -
Try to find a whisk that can reach the pot corners so nothing sticks and clumps up.
03 -
Straight whisks work way better for this custard.