Creamy Caramel Custard for Cakes

Tender and consistent, everyone will eat it with spoons! Caramel cream for the cake is prepared like a classic custard, but with the addition of caramel. It can be served separately as a custard base, or made into a lighter version with the addition of whipped cream.
cook time: 4h
Hazel Farrow
Creamy Caramel Custard for Cakes

Nutrition Facts (per serving)

247
Calories
18g
Fat
17g
Carbs
3g
Protein

Ingredients (8 portions)

Basic:

Egg yolks 2 pc
Sugar 15 g
Milk 240 ml
Corn starch 2 tbsp
Butter 20 g
Heavy cream 250 g

For caramel:

Sugar 60 g
Water 25 ml

Recipe instructions

Step 1

Step 1
How to make custard caramel cream for a cake? Prepare your food. Milk of any fat content is suitable, but cream — only fat, 33-35%, others simply will not whip.

Step 2

Step 2
Use a bowl that can withstand high temperatures. Place the yolks there and add 15 grams of sugar. You can also flavor the cream with vanilla sugar; I made it without it. Mix them with a whisk until smooth. Add cornstarch to the egg mixture and stir. Set aside the resulting mass for now and make caramel.

Step 3

Step 3
Take a saucepan with a thick bottom. This is important — when making caramel, uniform heating is important, which gives a thick bottom. The article at the link at the end of the recipe will help you choose the right cookware. Pour 60 grams of sugar into a saucepan and pour in water.

Step 4

Step 4
Place a saucepan with sugar over medium heat. At the same time, heat the milk (bring it to a boil and then turn it off). Wait for the syrup to boil and reduce the heat. There is no need to stir it, you can only shake the ladle slightly. Boil the caramel until amber in color.

Step 5

Step 5
When this happens, carefully pour in the milk in small portions, stirring constantly. Donʼt get burned; the mixture will boil vigorously. Continue cooking, actively stirring the sugar-milk mixture until the caramel is completely dissolved.

Step 6

Step 6
Using a whisk, whisk the hot caramel milk into the yolks. And then return everything together to the ladle.

Step 7

Step 7
Boil the mixture until it boils; it will thicken greatly. Be sure to stir the custard base constantly; it may burn. Turn off the heat under the saucepan and add butter to the mixture. Stir until smooth.

Step 8

Step 8
The caramel custard base is ready, cover it with film “in contact”, pressing it over the entire surface to avoid the formation of a crust. Cool to room temperature and then refrigerate for a couple of hours. The custard can already be served in this form.

Step 9

Step 9
But for making cakes, it is better to add cream to the base. Remove the custard from the refrigerator and start beating with a mixer. Pour heavy cream into it in portions. Beat the cream until a fluffy, stable mass. When turned off, the whisks will leave a clear mark, and the cream will hold its shape. Read more about all the nuances of whipping cream in a separate article at the link at the end of the recipe.

Step 10

Step 10
The resulting cream can be used to coat a sponge cake, decorate the top of a cake or cupcakes, or serve it as a dessert, with berries or nuts. Bon appetit!

Additional rubrics

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