CARAMEL PASTRY CREAM

Servings: 10 1⁄2 cup sugar, divided use 2 cups milk, warmed, divided use Pinch of kosher salt 3 tablespoons cornstarch 3 large eggs 1 tablespoon unsalted butter

Place ¼ cup plus 2 tablespoons of the sugar in a medium saucepan with tall sides. Add just enough water to make a sandy consistency, about 3 tablespoons. In a medium heat-safe

bowl, combine the remaining 2 tablespoons of sugar, 1/3 cup of milk, salt, cornstarch, and eggs, and whisk to combine. Set aside. Line a medium baking dish or rimmed baking sheet with plastic wrap. Set aside.

Bring the sugar-water mixture to a boil over medium heat, stirring constantly until the mixture begins to boil, then cook without stirring until the sugar turns golden brown, about 6 minutes.

Carefully add 1 2/3 cups of the milk, stirring to combine. Be careful, as the mixture will rise in the pan and splatter. Remove from the heat.

Gently pour about ¼ of the hot milk mixture into the egg mixture, whisking constantly. Whisk in another quarter, then return to the stove. Pour the egg mixture into the pot, whisking constantly.

Over low heat, bring the mixture to a simmer, whisking constantly, until the mixture has thickened considerably, about 3 minutes. Remove from the heat and stir in the butter. Pour the mixture into the prepared baking dish. Cover with plastic wrap directly on the surface of the cream and refrigerate until cooled completely.