Crème Pâtissière Caramel

Name: Crème Pâtissière Caramel
Yield: Makes 900 g (1 lb 14 oz)
Cuisine: French
Ingredients: 500 ml (18 fl oz/generous 2 cups) milk; 120 g (4 oz) egg yolks (about 6 eggs); 50 ml (2 fl oz/¼ cup) water; 70 g (2⅔ oz/½ cup) plain (all-purpose) flour; 275 g (9¾ oz/1⅓ cup) caster (superfine) sugar; ½ vanilla pod (bean) spilt lengthways

Preparation info

Makes
900 g

Difficulty
Easy

Appears in

Patisserie

By William Curley and Suzue Curley

Published 2014

About

Ingredients

500 ml (18 fl oz/generous 2 cups) milk
½

Europe
France
Mediterranean
Pie
Vegetarian

Method

Follow the recipe opposite but whisk 25 g (1 oz) of the sugar with the eggs in step 2. Make a dry caramel with the remaining caster sugar, cook to a deep amber and then deglaze with the water.