I still used the pure vanilla extract but left out the vanilla bean. I stirred in salted caramel sauce 1 tbsp at a time while the creme pat was still warm and tasted until it seemed right. Stopped at 3 tbsp salted caramel sauce. I think it will go great as a filling for vanilla cupcakes!

Hi Alicia, we haven’t tried this, but I think you could probably stir in some salted caramel sauce to flavor it. I am just not sure whether I’d do it while the custard is still warm, before it sets, or after it has chilled. If you decide to try it, please let us know how it goes!

Yes. As is, it thickens up quite a bit and will still thicken nicely with 2 more Tbsp of liquid. See Flavor Ideas right above the recipe.

Hi Michele, we haven’t tested this pastry cream with added shredded coconut, but this is what we would suggest for a coconut flavor: Skip the vanilla bean, reduce the vanilla extract to 1 teaspoon, and whisk in 1/2 teaspoon coconut extract. Taste, then whisk in more if desired. You could then try adding some shredded coconut on top if you want the added texture. Be sure to pipe a frosting dam around the edges of the cake later to ensure the pastry cream doesn’t spill out the edges. Hope this helps!