CARAMEL PASTRY CREAM
- 1/4 cup cornstarch
- 1/4 cup granulated sugar
- 4 eggs yolks
- 1/2 cup milk
- Separate pan: 1/2 cup granulated sugar
- 2 tablespoons water
- 1 1/2 cups half and half cream
- 2 teaspoons vanilla
Pastry cream: Place the cornstarch and 1/4 cup sugar into a medium bowl and mix together well; add egg yolks and mix until a paste is formed. Stir in 1/2 cup milk.
Meanwhile, place 1/2 cup sugar and the 2 tablespoons water into a small heavy pot and stir to combine. Cook over medium heat until sugar turns a medium amber color. Pour cream into amber sugar and stir until smooth. Bring mixture back to a simmer and then pour it over pastry cream, stirring well to combin. Pour all back into saucepan and cook over moderate heat, stirring constantly until smooth and thick. Remove from heat and stir in vanilla. Transfer to bowl. Cover with plactic wrap touching top of cream. Chill a minimum 2 hours or up to 2 days.
At service, put chilled pastry cream into cream puff or paris brest.