Easy Caramel Custard & Caramel Mousseline Cream Recipe
Image credit: M. Patisserie via YouTube
Personally, I love the frosting on a cake which is why I put in a lot of effort to make a delicious and perfect buttercream to top cakes, muffins, or cupcakes with. My favorite recipe to use is this one by M. Patisserie on YouTube because not only is it so yummy but is also super easy to make using only a few simple ingredients that you may already have in your kitchen. This recipe is definitely a must-try, I’m sure you’ll love this as much as I did.
Ingredients:
Caramel Custard
- 3 egg yolks
- 130 grams or ½ cup of caramel sauce
- 24 grams or 3 tbsp of cake flour
- 220 grams or 1 cup of milk
Caramel Mousseline Cream
- 1½ cups of caramel custard
- 180 grams or ¾ cup of butter, softened
Directions:
Step 1
In a large mixing bowl, add the egg yolks and caramel sauce, then beat it at medium-high speed until combined, and then sift over the cake flour. Continue to beat them at medium-high speed until well combined and set them aside. Place a saucepan on a stove over medium-high heat, then add the milk, and allow it to heat up.
Step 2
Pour the hot milk gradually over the caramel mixture while whisking continuously until fully combined and incorporated, then pour everything back into the saucepan, and turn the heat to medium-high. Whisk the caramel mixture continuously until it starts to thicken, then transfer them into a mixing bowl, and cover it with plastic wrap pressing it down so it sits nicely as shown in the video.
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Step 3
Place it in the refrigerator, then allow it to chill for about 3 hours, and after a few hours, give it a nice mix and fold using a spatula. Switch back to using a mixer, then beat the custard mixture at medium-high speed until soft and thick, and use as desired.
Step 4
To make the caramel mousseline cream, simply add butter to 350 grams or about 1½ cups of caramel custard, then beat them together using low speed at first, and gradually increase the speed beating them until combined and fluffy. Transfer them to a piping bag, then use them to decorate your dessert as desired, and enjoy!
*All image credit belongs to M. Patisserie via YouTube. Follow and subscribe to her channel for more!
