Brown Sugar Diplomat Cream
 
Makes 4 cups
Ingredients
  • 2½ cups (600 grams) whole milk, divided
  • ⅔ cup (146 grams) firmly packed C&H® Light Brown Sugar, divided
  • 1 vanilla bean, split lengthwise, seeds scraped and reserved
  • ½ teaspoon (1.5 grams) kosher salt
  • 6 large egg yolks (114 grams), room temperature
  • 6 tablespoons (48 grams) cornstarch
  • 2 tablespoons (28 grams) unsalted butter, cubed
  • ½ cup (120 grams) cold heavy whipping cream
Instructions
  1. In a medium saucepan, heat 2 cups (480 grams) milk, ⅓ cup (73 grams) brown sugar, vanilla bean and reserved seeds, and salt over medium heat, stirring occasionally, until steaming. (Do not boil.) Discard vanilla bean.
  2. In a medium bowl, whisk together egg yolks, cornstarch, remaining ½ cup (120 grams) milk, and remaining ⅓ cup (73 grams) brown sugar. Pour hot milk mixture into egg yolk mixture, whisking constantly. Return mixture to saucepan, and bring to a boil, whisking constantly. Cook, whisking constantly, until cornstarch flavor has cooked out, about 2 minutes. Remove from heat, and strain through a fine-mesh sieve into a medium heatproof bowl. Stir in butter until completely combined. Cover with plastic wrap, pressing wrap directly onto surface of custard to prevent a skin from forming. Refrigerate until completely cooled, 1 to 2 hours.
  3. In a large chilled bowl, using a chilled balloon whisk, whisk cold cream until stiff peaks form.
  4. Whisk custard until smooth. Fold in whipped cream in two additions just until combined. Use immediately.
Recipe by Bake from Scratch at https://staging.bakefromscratch.com/brown-sugar-paris-brest/