Caramel Custard

Name: Caramel Custard
Cuisine: American
Ingredients: 50 grams A) White caster sugar; 1 tbsp Water; 50 grams Low fat milk; 30 grams B) White sauce; 1 （↑If you plan to use it to fill breads or need a stiff cream); 1 Egg yolk; 30 grams or more White caster sugar; 200 grams Low fat milk; 1 dash Salt; 1 few drops Vanilla oil

cookpad.japan @cookpad_jp

I wanted to make a caramel flavoured custard for cakes. If you mix this cream with whipped cream, it will be vary tasty. "Urufuwan's"is cooked with just with plain flour and butter, so you could adjust the flavors later. You could use it for cooking or baking like this.

This is a light custard. If you prefer it richer, replace some of the milk for heavy cream, or add 2 egg yolks.
If you want to use this for filling buns, this may taste bland. Cook the caramel for longer and increase the amount of sugar. This cream is still quite runny after its cooled. If you want a stiffer custard, add more white sauce roux or decrease the amount of milk to find the thickness you like. Recipe by SALASA

cookpad.japan @cookpad_jp

Saved

Ingredients

50 gramsA) White caster sugar
1 tbspWater
50 gramsLow fat milk
30 gramsB) White sauce
1（↑If you plan to use it to fill breads or need a stiff cream)
1Egg yolk
30 gramsor more White caster sugar
200 gramsLow fat milk
1 dashSalt
1few drops Vanilla oil

Saved

Steps

1

Microwave the milk for about a minute. The yellow thing in the photo is 30 g of "Urufuwan's" frozen roux (refer to Steps 8 or 9 on how to make the white sauce).
2

Put the (A) water and sugar in a sauce pan and heat over low to moderate heat until the sugar has completely melted. When the colour starts to change to light brown, shake the pan and continue to heat until nicely browned.
3

After it has browned, turn off the heat and shake the pan until is browned to your liking (in residual heat).
4

Add the (A) milk little at a time and continue to whisk (if the milk is too cold or you add the milk in one go, the sugar might crystallized, so add the milk little by little).
5

Add the (B) white sauce roux to Step 4 and dissolve well. Add the egg yolks and sugar and stir well. If the sauce cools, return to heat.
6

Add (B) to Step 5 little by little and stir well. After it has thickened, it is ready. Add a little salt to sharpen the flavour at the end. Adjust the amount of sugar to your taste. Use vanilla oil, rum or brandy to give it flavour.
7

The one in the right is made following this recipe. The left one is made with muscovado sugar and powdered milk. It tastes richer. If you add coffee, you could enjoy a caramel mocha flavour. If you want to make plain custard, change the Step 4 sauce to 50 g of milk and follow the same procedure of Steps 5-6. Add vanilla oil.
8

"Urufuwan's" white sauce roux Put the roux into a thick plastic bag and roll with a rolling pin over the bag. Make lines by pressing down a long chopstick and freeze. I used 2 portions this time.
9

Instant white sauce roux Put 15 g each of plain flour and batter in a plastic bag and mix over the bag by rubbing with your hands. Freeze until it is needed. If you want to make stiffer cream, change the amount to 20 to 25 g each.
10

If the cream is too runny, you could add more white sauce roux later. If you mix for too long, the sauce might get too sticky, so mix quickly.
11

when I was testing how much white sauce roux is needed to make the cream thick, I mixed the cream too long and made the sauce too sticky. I added more milk, eggs and sugar to make caramel custard instead. I was worried, but it tasted OK.
12

I made the caramel cream for making cream buns but I mixed the caramel cream in the spongecake batter instead. These are swiss roll made with it. I used a small cake tin so they are mini Swiss rolls.