Caramel Cream for Cake
A delicate and stable caramel cream that everyone will love! Made like classic custard but with caramel, it can be served on its own or made lighter by adding whipped cream.
Updated : 12 June, 2025
Easy
About 30 min.
Ingredients
2
Egg yolks
15 grams
Sugar
240 milliliters
Milk
2 tablespoon
Cornstarch
20 grams
Butter
250 grams
Heavy cream
For caramel
60 grams
Sugar
25 milliliters
Water
Table
Table of volume measurements:
- teaspoon - 5 ml
- dessert spoon - 10 ml
- tablespoon - 20 ml
- glass - 200 ml
Preparation
Step 1
Prepare the ingredients. Any milk fat percentage will work, but the cream must be heavy (33–35%) to whip properly. Keep the cream chilled until needed.
Step 2
Use a heatproof bowl. Add the egg yolks and 15 g (1 tbsp) of sugar. You can also add vanilla sugar for flavor, but it is optional. Whisk until smooth, then mix in the cornstarch. Set this mixture aside and start making the caramel.
Step 3
Take a saucepan with a thick bottom—this ensures even heating. Add 60 g (about 5 tbsp) of sugar and some water.
Step 4
Place the saucepan over medium heat. At the same time, heat the milk in a separate pan until it reaches a boil, then turn off the heat. Let the sugar syrup boil, then reduce the heat. Do not stir—just gently swirl the pan. Cook the caramel until it turns amber.
Step 5
Carefully pour in the hot milk in small portions while stirring constantly. Be cautious, as the mixture will bubble intensely. Keep stirring until the caramel is fully dissolved.
Step 6
While whisking constantly, gradually pour the hot caramel milk into the egg yolk mixture. Then, return everything to the saucepan.
Step 7
Cook until the mixture thickens and starts boiling. Stir continuously to prevent burning. Once thickened, remove from heat and add butter, mixing until smooth.
Step 8
The caramel custard base is ready. Cover it with plastic wrap pressed directly against the surface to prevent a skin from forming. Let it cool to room temperature, then refrigerate for a few hours. It can be served as is, but for cake fillings, it's best to add whipped cream.
Step 9
Take the custard from the fridge and begin whipping it on low speed. Gradually pour in the cold heavy cream while whipping. Increase the speed to medium and continue whipping until the cream becomes fluffy and stable. The beaters should leave visible traces, and the cream should hold its shape.
Step 10
Use this cream to layer sponge cakes, decorate cupcakes, or serve as a dessert with berries or nuts. Enjoy!