This caramel pastry cream is one of my all time favorite dessert. It’s simple and smooth and while it’s creamy, it’s not overly rich. The caramel is made by boiling together sugar and water to form a caramel syrup. Depending on what you like, your syrup can be a light amber color or a deep, rich golden hue which makes for a richer contrast in flavors.
Makes about 4 – 6 servings:
For the caramel:
- 8 tablespoon sugar
- 3 tablespoon water
- 1/2 teaspoon lemon juice
- 4 dl milk
In a small saucepan, combine the sugar, the water and the lemon juice. Caramelize the mixture on medium heat. Shake the pan once in a while but you don’t need to stir with spoon.
Once the caramel turns into a nice amber color remove the pan from the heat.
Meanwhile in a small saucepan, heat the milk. Remove the pan from heat right before it starts to boil.
Slowly add the warm milk to the caramel, cover the pan and cook until the caramel dissolves into the milk on low heat for about 10 minutes.
For the pastry cream:
- 5 dl milk
- 2 tablespoon sugar
- 3 tablespoon corn starch
- 2 eggs
In the meantime combine the milk, the sugar, the corn starch and the eggs and whisk until it becomes creamy and smooth.
Pour the egg mixture to the caramel mixture slowly and stir until it starts to boil.
Remove the mixture from the heat and whisk for another 2 minutes until the cream becomes thick.
Pour the cream through a sieve into a stainless steel bowl and let cool completely.
Arranging the pastry cream:
- 3,5 dl whipping cream
Beat the whipped cream until fluffy and add half of it to the caramel cream using the rest of the whipped cream for decoration.
Caramel shards for decoration:
- 50 g sugar
- 1/3 teaspoon butter
- dash of salt
In a heavy saucepan over medium heat, melt the sugar and the salt until golden brown.
Add the butter and stir until creamy.
Immediately pour the caramel onto a baking sheet and spread the caramel as thinly as possible.
Leave the caramel harden completely.
Use a rolling-pin to break the cooled caramel into small pieces and spread over the pastry cream.
Enjoy!
Ooo I like the shards! I have to make several pumpkin pies for Thanksgiving and this would be a nice addition as a topping.
LikeLike
oh yes, I bet the caramel shards will taste great with pumpkin!! Let me know how it worked out and happy baking 🙂 Bridget
LikeLike
Hey Bridget…just wanted to say hello..:) and wish you a nice evening..
LikeLike
Hello back to you! how lovely from you! I whis you a happy easter! 🙂
LikeLike
thank you! Happy Easter ! hope i’ll bake your super cake soon! ::))
LikeLike
Happy Easter to you my dear! hope i’ll find the necessary time to prepare your super cake one of these days!
LikeLike
This looks really wonderful! Can’t wait to try it!
LikeLike
Thank you so much!
LikeLike
yummy, this looks like the perfect dessert!
LikeLike
Yum! This sounds delicious!
LikeLike
Thank you so much!
LikeLike
I have never eaten caramel pastry cream. This looks absolutely scrumptious and exquisite! I love the ease of it too 🙂
LikeLike
Thank you so much Judy, I appriciate. It’s a lovely dessert, let me know, if you try it out… 🙂
LikeLike
I know it will melt in my mouth……yummy! love the simple unique flavor of caramel.
LikeLike
Thank you, it is a delicious dessert indeed… 🙂
LikeLike
It looks absolutely delicious!!
LikeLike
Thank you for liking this post and for stopping by.
LikeLike
mmmm….what if i could have your desserts every day??…BETTER not answer…:))
LikeLike
Hehe.. 🙂 Thank you for stopping by and warm regards, Bridget.
LikeLike
This definitely looks creamy and delicious! A lovely dessert for any occasion.
LikeLike
Thank you Victoria, it is definitely a lovely dessert. 🙂
LikeLike
Looks yummy and rather easy to prepare! Good for people like me!
LikeLike
Thank you so much! It’s easy to prepare and a great dessert. All the best, bridget
LikeLike
You had me at “salted caramel shards.” 🙂
LikeLike
I love the salted caramel too! Thank you Leilani for stopping by, I hope you are fine. With kind regards, Bridget
LikeLike