Milk/Cream
Salted Caramel Gâteau Basque
Popular on Food52
4 Reviews
Matt D.
January 19, 2020
Don't follow this recipe, find another one. First of all, it calls for butter in the pastry cream ingredient list, then never mentions it in the recipe. Do you use it or not? Second, it calls for 2 tablespoons of milk in the recipe, yet only mentions 1 cup of milk in the ingredients list. Do I pull the 2 tablespoons out of the 1 cup or is it in addition? Lastly, the recipe tells you to whisk the egg yolks, the unmentioned 2 tablespoons of milk and corn starch in a small bowl. Do so if you please, but you will need to move it to a larger bowl because the recipe later calls for you to pour the milk/caramel mixture into it.
Matt D.
January 19, 2020
This recipe has not been thoroughly vetted. First of all, the pastry cream ingredients list has butter listed, but the recipe never calls for the butter. Second, it asks for 2 tablespoons of milk in the pasty cream, but the ingredients list only lists 1 cup of milk and mentions nothing about dividing. Lastly, the recipe tells you to use a small bowl to whisk together the egg yolks, corn starch and the unmentioned 2 tablespoons of milk, then asks you to pour the milk, cream and caramel mix into it. You need a medium sized bowl for this. All in all, find another recipe. 0 stars.
LeBec F.
March 27, 2016
Wow, this is fascinating. I didn't know you could bake a pastry cream after it's made! how beautiful, and what a talent you are, betty!
Betty H.
March 27, 2016
Thank you for your kind words! I think that's is probably the only thing that I've baked with pastry cream inside, it is so good!
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