PANTRYFLEX

stove · gastrique

★ STARRED KITCHENPrep 10 minCook 15 min

Ridgeworks Caramel Custard Base

Independent adaptation of a publicly published Patrice Demers recipe. Not affiliated with, sponsored by, or endorsed by Patrice Demers.

From a starred kitchen.

Ratio

Ratio by volume: Milk 250 ml, Cream 250 ml
Milk 250 mlCream 250 ml

Ingredients

  • Milk — 250 g (1 cup) milk
  • Cream — 250 g (1 cup) 35% cream
  • Vanilla — 1 vanilla bean, split and scraped
  • Sugar — 90 g (½ cup) sugar
  • Egg Yolk — 80 g egg yolks (~4)

Method

  1. This sauce is cooked on the stove — the jar is for storing it, not making it.
  2. Cook ingredients gently according to the published technique, adapted here as pantry quantities only.
  3. Finish off heat; adjust seasoning.

Companion jar

Ridgeworks Caramel Custard Base wants a whisk and a stove — make it from this page.

The jar carries pour-and-shake sauces. These are its closest cousins from kitchens like this one:

4 kitchens · 10 stars · 2 national awards

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Provenance

Patrice Demers. Pastry / French-Québécois. Cited awards include: Michelin 1* (Sabayon, Montréal).

Originally published as Caramel Custard Base (Pots de Crème).

Adapted from a Patrice Demers recipe (Patrice Demers / Tastet).

More from this kitchen

FAQ

Can this go in a shake jar?

No — this one needs a blender or stove, so make it from this page. Jars only carry pour-and-shake sauces — its companion jar is below.

What do the quantities mean?

Amounts follow the published recipe in household units (with metric in parentheses). On a jar, every sauce scales to the same fill height.

Where did this recipe come from?

Adapted from Patrice Demers / Tastet (published as “Caramel Custard Base (Pots de Crème)”). Full citation lives in Provenance.

Companion jar