Honey Caramel Filling
Makes 2 cups
  • 1 cup (336 grams) honey
  • ½ cup (170 grams) maple syrup
  • ¼ cup (60 grams) heavy whipping cream
  • 4 large egg yolks (74 grams)
  • ⅛ teaspoon kosher salt
  • ¼ cup (32 grams) cornstarch
  • ¼ cup (60 grams) cold water
  • 1 tablespoon (14 grams) unsalted high-quality butter, softened
  • 1 teaspoon (5 grams) fresh lime juice
  1. In a medium saucepan, bring honey, maple syrup, and cream to a boil over medium-high heat. Cook for 5 minutes; reduce heat to medium.
  2. In a medium bowl, whisk together egg yolks and salt. Whisking constantly, add honey mixture to egg yolks in a slow, steady steam. Return mixture to saucepan.
  3. In a small bowl, whisk together cornstarch and ¼ cup (60 grams) cold water. Stir cornstarch mixture into honey mixture, and bring to a boil. Cook, stirring constantly, until mixture is thickened, about 10 minutes. Stir in butter and lime juice. Let cool slightly before using.
Recipe by Bake from Scratch at https://www.bakefromscratch.com/five-classic-bake-sale-recipes/