Caramel Cream for Eclairs, Cakes and Pastries


Preparation : 30 min.

Cooking : 30 min.

Тotal : 60 min.

Servings : 4

“Even if you arent going to be making any cakes, you can eat this homemade caramel cream on its own”


  • eggs – 2 pcs.
  • milk – 2.5 cups (500 ml)
  • sugar – 1 cup
  • butter – 1.8 oz (50 g)
  • starch – 3 tbsp.
  • salt – 1 pinch


Put the sugar on the stove in a large saucepan, in order to melt and a caramel cream to be obtained.

Pour the milk inside, but before that set aside 4 tbsp.

Don’t stop stirring.

Beat the starch, egg yolks and milk and pour them into the caramel mixture, while stirring at all times.

Boil the homemade cake cream, until it thickens, then remove it from the heat and put a little butter in it.

Beat the egg whites with salt and add them to the cream – stir.

The homemade caramel cream for eclairs, cakes and pastries is very tasty.