Caramel Pastry Cream

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Caramel pastry cream is a delightful blend of caramel sauce and vanilla pastry cream. The most challenging part is making the caramel. Once you’ve mastered that, the rest is straightforward.

Recipe Info

This recipe is:

• Caramel-infused goodness. This pastry cream blends rich caramel with classic pastry cream for a deep, buttery flavor.
• Tricky at first. Cooking caramel can be tricky in the beginning, but once you get that right, the rest is straightforward.
• Customizable. Double the caramel for a bolder flavor, or balance the sweetness by adjusting the sugar.

Making caramel pastry cream for the first time? Read the ingredients notes, step-by-step instructions, and tips. If you’re familiar with the recipe, feel free to jump to the recipe card.

Ingredients Notes and Substitutes

Caramel Sauce

• Sugar. Use white sugar in crystal form.
• Heavy cream.
• Unsalted butter.
• Salt. Salt is optional, but I highly recommend it. Salted caramel tastes much more interesting than caramel that’s just super sweet.

Pastry Cream

• Milk. Whole fat works best as the fat adds that extra bit of richness.
• Sugar. Regular white sugar works well, but feel free to use any sweetener you like.
• Cornstarch. Cornstarch is best, but you can also use potato starch; just halve the amount. Check out my article on cornstarch versus potato starch for more details.
• Egg Yolks. Yolks make the pastry cream thicker and richer.
• Vanilla Extract. Vanilla extract adds an extra bit of flavor to the cream, but it wouldn’t be the end of the world if you skipped it.
• Butter. Use unsalted full-fat butter.

Before You Start

If this is your first attempt at making caramel sauce, consider making it a day in advance. That allows room for error and multiple attempts if necessary.

(I achieved the perfect caramel on my fourth attempt, but with these instructions and tips, it shouldn’t take you nearly as long.)

Bear in mind that caramel-making can be tricky. It’s common to either burn the sugar or end up with big lumps of crystallized sugar on your first few tries. Once you become familiar with the process, it becomes much easier.

In other words, don’t get discouraged and give it a shot. You’ll be glad you did once you master it.

How to Make Caramel Pastry Cream

The overall game plan here is quite simple. We first make caramel, then combine it with milk and make the pastry cream the usual way. With this setup, you can make more caramel than you need for the pastry cream, and reserve some as a topping or sauce for later.

Step 1: Make Caramel Sauce

(Here’s a detailed recipe for caramel sauce. Check it out for a more detailed explanation of the process and extra tips.)

In case you were wondering, we’re using the dry caramel method here. Also, sorry for photos from my phone, but I didn’t want to drag the saucepan each time to my photo gear and mess up the caramel in the process.

1. Prep your ingredients. Measure everything before you begin. Once the sugar starts melting, you’ll need to focus on it. Also, make sure the butter is at room temperature—take it out of the fridge at least an hour ahead.
2. Warm the heavy cream. Heat the cream until tiny bubbles form around the edges, then turn off the heat. Keep it on the stove so you can quickly bring it back to a simmer when needed.

3. Add sugar. Use a saucepan with a wide surface area and sprinkle in a thin layer of sugar—just enough to cover the bottom. Shake the pan gently to distribute it evenly. Keep the rest of the sugar nearby.
4. Heat the sugar. Place the pan over medium heat. Don’t stir. Nothing will seem to happen at first, but soon, the sugar will start melting from the edges.

5. Melt the sugar. Lower the heat to medium-low or low to avoid burning the sugar—it happens fast. Use a wooden spoon, heat-resistant spatula, or whisk (my preference) to gently move unmelted sugar toward the hotter areas. Stir as little as possible. Once melted, gradually add more sugar, ensuring each addition is fully melted before adding the next. Continue until all the sugar is dissolved and the mixture turns deep amber. If it hasn’t darkened yet, keep heating on low.

6. Add heavy cream. Now for the tricky part. Slowly pour in a tiny bit of hot heavy cream (about a teaspoon). It will bubble up aggressively—pause briefly, then stir gently. Continue adding the cream gradually, increasing the amount slightly each time. If the caramel seizes (re-crystallizes), stop adding cream and gently heat while stirring until smooth. If crystals persist, strain the sauce later. Keep going until all the cream is incorporated.
7. Cook to the right temperature. Use a food thermometer and heat the caramel about 236°F (113°C). Once it reaches the target temperature, remove it from heat immediately. Congrats, you’ve passed the most challenging part!

8. Add butter. Let the caramel cool slightly by stirring it for a minute or so, then stir in the room-temperature butter until fully melted and smooth.

9. Add salt. Add salt. Sprinkle in a little salt, stir, and taste. Adjust as needed.
10. Strain (optional). Pour the caramel through a fine sieve into a jar or container for a silky texture. This removes any crystallized bits.
11. Cool and store. Let the caramel cool to room temperature before using. If storing, refrigerate in a sealed container. The sauce will thicken as it cools, so don’t worry if it seems too runny at first.

Step 2: Make Pastry Cream

(Check out this vanilla pastry cream article for more tips on making pastry creams.)

1. Boil milk and caramel. Measure the milk into a pot and stir in the vanilla extract, sugar, and the caramel. If the caramel is cold when you add it, stir the mixture every minute or so until it combines with the milk. Bring the mixture close to a boil.

2. Prep yolks. While the milk heats, whisk the yolks, cornstarch, and about 2 tablespoons of the milk mixture (while it’s still lukewarm) in a large heatproof bowl. The addition of the milk mixture loosens the yolks and cornstarch, so exact measurements aren’t critical here. Set the bowl aside.

3. Temper eggs. When the milk and caramel mixture is close to boiling, remove it from the heat. Gradually pour a couple of tablespoons of the hot milk into the yolk mixture, constantly whisking to prevent the yolks from curdling. Repeat this process 3 to 4 times until you’ve incorporated all the milk. Keep stirring throughout.

4. Cook until thick and bubbly. Return the combined mixture to the pot you used for the milk. Cook it over low or medium heat, stirring constantly, until it thickens and starts to bubble. This typically takes 2 to 4 minutes, depending on the pot and heat intensity. Avoid rushing the process to prevent the yolks from curdling.
5. Take off the heat and whisk. Once the mixture is thick, remove the pot from the heat and continue whisking for about a minute, bringing the mixture past the point of maximum thickness.
6. Stir in butter. Add the butter to the pot and stir until it melts and integrates into the cream.

7. Taste test. Sample the cream (be cautious; it’s hot) and add more sugar, vanilla extract, or salt if necessary.
8. (Optional) Strain. If you’re worried about any curdled egg yolk or crystalized sugar from the caramel, now’s the time to get rid of them.
9. Cover and chill. Place plastic wrap directly on the surface of the pastry cream to prevent a crust from forming. Leave it at room temperature for at least 30 minutes to cool slightly. Then refrigerate (covered) until you’re ready to use it.

10. Whisk and use. The pastry cream will have a stiff, pudding-like texture when removed from the fridge. This is normal, so don’t freak out. To use it, start by “chopping” it up with a fork, then switch to a whisk and stir for a minute or two until it becomes smooth (ish). Once done, it’s ready for use.

Tips & Troubleshooting Caramel

Remember the following before you start making caramel for the first time:

• Take things slowly. When making caramel, reserve at least 15 to 20 minutes of your full attention. Don’t try to rush it or take shortcuts. Instead, take things as slowly as possible and always watch the pot. You’re learning a new skill here.
• Be careful. Sugar melts at around 320°F (160°C), making it extremely hot. Handle with care.
• Follow the instructions. In the step-by-step instructions, I’m very strict about how to proceed. Don’t try to be smarter by, say, pouring all the heavy cream at once or adding it cold. Again, take things slow. After several successful tries, you’ll know where you can cut corners and where you can’t.
• Avoid crystallization. If you see sugar crystals forming on the sides of the pan, you can use a wet pastry brush to gently brush the crystals down into the liquid sugar.
• Don’t use non-stick pans for caramel. Hat tip to John from Preppy Kitchen for that.

Pastry Cream Tips

• Double the caramel. The caramel we use in this recipe makes for a great caramel pastry cream, but there’s room for more if you’d like a more intense caramel-y flavor. Simply double the caramel ingredients, and reduce the sugar in the pastry cream by 50 percent so it’s not overly sweet. You can always stir in more sugar once you finish cooking the pastry cream.
• Make it lighter. This cream is delicious but might be a bit rich if used in large quantities, like when filling cream puffs. To lighten it, fold in whipped cream and stabilize it with gelatin. This setup is called diplomat cream, and I got a big guide on making diplomat cream.
• Make it richer and sturdier. While this pastry cream pipes okayish, it’s not nearly as sturdy as buttercream. If you need a richer, more stable version that holds its shape well, and you don’t want to work with gelatin, turn it into cream mousseline. The linked article explains the whole process.
• Chill on a plate. To speed up chilling the pudding, pour it onto a large plate or bowl. Or a couple of them. A larger surface area helps it cool down much faster.

Storage

Store the caramel pastry cream in a sealed container in the refrigerator for 3 to 4 days.

Other Recipes to Try

Looking for more? Check out these recipes:

• Caramel eclairs. A simple eclair recipe, where you fill baked eclairs with this exact pastry cream.
• Pastry cream flavors. Want to test out other pastry creams? Here’s a list of 12+ flavors I already covered.

Caramel Pastry Cream

A little tricky, but totally worth it. A ridiculously good caramel pastry cream.

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Prep Time: 20 minutes minutes

Cook Time: 20 minutes minutes

Total Time: 40 minutes minutes

Course: Dessert, Filling

Cuisine: French

Keyword: Caramel, Cream Patisserie, Custard, Pastry Cream

Servings: 3 cups

Author: Marcin Skrzypiec

Equipment

• Whisk
• Food scale

Ingredients

Caramel:

• 2 oz white sugar ~56g
• 1/4 cup heavy cream ~60g
• 1 1/2 tbsp butter ~21g
• 1 pinch salt to taste

Pastry Cream:

• 2 cups milk ~480g
• 4 egg yolks medium or large (about 60-70g)
• 4 tablespoons cornstarch ~40g
• 7 tablespoons sugar ~87g
• 2 teaspoons vanilla extract
• 2 tbsp unsalted butter ~28g

Instructions

Make Caramel:

• Prep Ingredients: Measure everything before starting. Ensure the butter is at room temperature.
• Heat Cream: Heat heavy cream until bubbles form at the edges, then turn off the heat. Keep warm.
  1/4 cup heavy cream
• Add Sugar: Sprinkle a thin layer of sugar in a wide saucepan over medium heat. Do not stir.
  2 oz white sugar
• Melt Sugar: Once the first layer melts, lower the heat and gradually add the rest, melting each addition before adding more. Stir minimally. Make sure the mixture turns a deep amber color before you continue.
• Add Cream: Slowly add hot cream in small amounts, stirring gently. It will bubble vigorously, so be careful.
• Cook to Temperature: Use a thermometer to make sure the mixture reaches 236°F (113°C).
• Add Butter: Stir in for a minute or two to cool the mixture then stir in room-temperature butter until smooth.
  1 1/2 tbsp butter
• Season with Salt: Add salt, taste, and adjust.
  1 pinch salt
• Strain Sauce: Strain through a fine sieve to remove any crystals.
• Cool & Store: Let cool to room temperature then refrigerate if not using immediately.

Make Pastry Cream:

• Boil Milk: In a pot, mix milk with caramel, sugar, and vanilla extract, and heat until almost boiling.
  2 cups milk, 2 teaspoons vanilla extract, 7 tablespoons sugar
• Prep Yolks: While the milk heats, whisk yolks, cornstarch, and 2 tablespoons of the milk mixture (while it's still lukewarm) in a bowl.
  4 egg yolks, 4 tablespoons cornstarch
• Temper Eggs: Gradually add a few tablespoons of hot milk mixture to the yolk mixture, whisking constantly to avoid curdling. Repeat until all milk is incorporated.
• Thicken Cream: Return mixture to the pot and cook on low/medium heat, stirring constantly, until it thickens and bubbles (2-4 minutes).
• Off Heat Whisking: Once thick, remove from heat and whisk for another minute.
• Add Butter: Stir butter into the mixture until melted and integrated.
  2 tbsp unsalted butter
• Taste and Adjust: Taste the cream and add more sugar, salt, or vanilla if needed.
• (Optional) Strain: If you're not sure your pastry cream is nice and smooth, strain it.
• Chill: Cover with plastic wrap touching the cream's surface to avoid crust formation. Cool at room temperature for 30 minutes, then refrigerate.
• Final Whisk: Before use, "chop" the chilled cream with a fork, then whisk until smooth. It's now ready for piping.

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