1 1/2 cup sugar ( you can adjust the sugar if you want )
75 ml water
100 ml hot water
For the pastry cream
1 tsp of vanilla
7 egg yolks
60 g corn starch
caramel that we made
60 g butter
1/4 tsp of salt
1 cup of cream
1 1/2 cup of fresh milk
Caramel Pastry Cream
3 tablespoons water
1 cup granulated sugar
1 tablespoon white corn syrup
1 cup whipping cream
1 recipe Basic Vanilla Pastry Cream, chilled
5) For the caramel pastry cream, bring the water, sugar and corn syrup to a full boil in a medium saucepot. Boil, uncovered and without stirring, occasionally brushing the sides of the pot with water, until it is a light amber colour. Whisk in the cream gradually (take care for the steam) until fully incorporated, and cool to room temperature. Whisk 1/3 cup of the caramel sauce into the pastry cream and chill until ready to assemble.
Recipe makes about 1 ½ cups
Ingredients
1 cup 2% milk
½ vanilla bean or 1 ½ tsp vanilla bean paste
3 large egg yolks
3 Tbsp sugar
2 Tbsp cornstarch
2 Tbsp unsalted butter, cut into pieces.