Why You’ll Love This Recipe
I like that this recipe layers flavor at every step: I infuse milk with vanilla, cook sugar to a dark amber, and whisk it all into eggs and cornstarch for a stable, ultra-creamy custard. I also love how versatile it is—I can pipe it, spread it, or fold it into other desserts, and it holds beautifully once chilled.
Ingredients
(Note: All ingredient amounts are listed in the recipe card below.)
▢1 ¾ cup granulated sugar for caramel
▢4 cups whole milk 1 quart
▢1 vanilla bean split and scraped
▢⅓ cup granulated sugar for milk mixture
▢⅓ cup granulated sugar for egg mixture
▢2 whole eggs
▢4 yolks
▢10 tbsp Cornstarch ½ cup + 2 tbsp
Directions
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I set up first: I measure everything, line a rimmed baking sheet with plastic wrap (or set out a large bowl), and get a whisk that reaches into the pot’s corners.
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Warm the milk: In a heavy pot, I stir together the milk, ⅓ cup sugar, and the split vanilla bean (pod and seeds). I heat until warm, then set aside.
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Make the caramel: In a second deep pot, I add the 1 ¾ cups sugar and heat over medium-high. I stir a few times as the dry sugar melts unevenly. When it’s dark amber and just beginning to smoke, I very slowly pour in the warmed milk mixture (it will splatter). I cook over medium heat until fully dissolved. If any hard bits remain, I strain them out and return the caramel milk to the pot.
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Make the egg base: In a large bowl, I whisk the eggs, yolks, and the remaining ⅓ cup sugar until pale and voluminous. I whisk in the cornstarch until smooth.
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Temper: I bring the caramel milk to a boil, then slowly stream it into the egg mixture while whisking constantly to prevent scrambling.
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Cook to thicken: I pour everything back into the pot and whisk over medium heat, making sure to reach the corners, until it thickens and comes to a boil. I continue whisking for 1 full minute to activate the cornstarch and cook out any raw taste.
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Chill quickly: I pour the hot custard onto the prepared baking sheet (or into a bowl), press plastic wrap directly on the surface, poke a few steam holes, and refrigerate until cold.
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If I get lumps: While hot, I push the custard through a fine-mesh sieve onto the tray/bowl, then chill.
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Condition before using: When cold, I place the amount I need in a stand mixer with the paddle and beat briefly on medium-high just until smooth and silky. I avoid overbeating so it doesn’t loosen.
Servings and Timing
I get enough pastry cream to serve about 20 people. Prep time is 10 minutes, cooking takes 20 minutes, and the total time is about 30 minutes (plus chilling until set).
Variations
I like to infuse the milk with coffee beans or a cinnamon stick for a flavor twist. Sometimes I whisk in a tablespoon of butter at the end for extra sheen, or fold in softly whipped cream (equal parts by volume) to make a lighter diplomat cream. For a salted caramel version, I stir in ½ to 1 teaspoon fine sea salt after cooking, adjusting to taste.
Storage/Reheating
I keep the pastry cream covered with plastic wrap touching the surface and refrigerate it for up to 3 days. I don’t freeze it because the starch- and egg-based custard can separate. If it firms up in the fridge, I give it a quick paddle in the mixer just before using. I don’t reheat pastry cream; I use it cold or cool.
FAQs
Can I use vanilla extract instead of a vanilla bean?
Yes, I stir in 1 to 2 teaspoons of vanilla extract after cooking and before chilling to preserve the aroma.
How dark should I cook the caramel?
I take it to a deep amber—right when it just starts to smoke—for robust flavor without bitterness.
My pastry cream is lumpy—what can I do?
I immediately pass it through a fine-mesh sieve while hot, then chill. Conditioning before use also helps smooth it out.
How do I keep the eggs from scrambling?
I temper slowly—streaming hot milk into the egg mixture while whisking constantly—then cook over medium heat, whisking into the corners.
Can I make it salted caramel?
Yes, I whisk in fine sea salt to taste after cooking (start with ½ teaspoon), or use salted caramel sauce for serving.
Can I make it dairy-free?
I can try full-fat unsweetened coconut milk; texture will differ slightly, and I watch the simmer closely to avoid splitting.
How do I turn this into diplomat cream?
I cool the pastry cream completely, then fold in an equal volume of softly whipped cream to lighten it for cakes and trifles.
Can I pipe this into éclairs or cream puffs?
Absolutely, I condition it until silky, load a piping bag, and chill the filled pastries to set.
Why did my pastry cream weep or get loose?
It may have been undercooked (cornstarch not fully activated) or overbeaten when conditioning. I make sure to boil for 1 minute and mix briefly before use.
How far in advance can I make it?
I make it up to 3 days ahead; I keep it well covered and condition it right before filling.
Conclusion
I love how this caramel pastry cream delivers glossy texture and deep, toasty sweetness with reliable structure for piping and spreading. Whether I’m filling éclairs, layering a tart, or folding it into a lighter cream, it elevates every dessert with rich caramel flavor and a beautifully smooth finish.
