Caramel Crème Pâtissière

A great basic pastry cream recipe, which is great to fill pastries with or use as cake filling. The light brown piped domes are caramel Crème Pâtissière


  • 4 egg yolks
  • 25gr sugar
  • 30gr flour
  • 325gr milk
  • 40gr sugar
  • 1 tsp vanilla extract
  • 25gr water
  • 100gr sugar
  • 100gr heavy cream
  • pinch of salt


Combine the yolks and sugar in a bowl. Which until very fluffy, then add the flour and whisk some more.
Meanwhile, heat the milk, remaining sugar and vanilla in a thick based sauce pan. When it boils, add it to the whipped yolks while whipping continuously.
Pour the egg mixture back into the pan and simmer for 2 minutes while stirring very well.

Meanwhile, make the caramel sauce.
Heat the sugar and water together without stirring until caramel forms.
Aded the cream and heat while stirring for 2 minutes. Stir in the salt.

Stir the caramel into the Crème Pâtissière and cover with clingfilm, pushing it onto the custard. This prevents a skin from forming. Leave to cool.