Pfund's Caramel Cream

Pfunds caramel cream from the most beautiful dairy shop in the world

Pfunds caramel cream is a Confiture de Lait – whole milk slowly simmered until it turns into a deep, creamy caramel. No artificial caramel flavoring, no syrup, just milk and sugar stirred for hours over low heat. That is the taste of real milk caramel, just like from grandmother's pot.

Pfunds caramel cream is a creamy Confiture de Lait, a milk jam made from caramelized whole milk, as associated with the famous Dresden dairy Gebrüder Pfund. At its core, it consists of only three things: whole milk, sugar, and a little skimmed milk powder, with 61% milk in the jar. From this simple mixture, a deep, golden-brown caramel is created over many hours. No gelling sugar or flavoring is needed for this.

Creamy, golden-brown, with a deep milk caramel flavor

In the jar, it is golden-brown and thick, shiny like liquid toffee, and smells of warm, boiled milk and caramel as soon as you open it. A scent that immediately brings to mind childhood and caramel candies, only here it is spreadable.

On the tongue, it is velvety and sweet, with the round, milky depth that only real milk caramel has – not a sharp, dark sugar caramel, but soft, light, and creamy. The quality comes from the long process in the kettle: the sweetened milk simmers at around 65 degrees for many hours until the water evaporates and the sweetness turns into caramel on its own. It colors the spoon golden-brown and forms ribbons when lifted.

Eaten straight from the spoon, it is almost a dessert, thick and comforting. Those familiar with Dulce de Leche from South America will feel right at home – only a touch finer, milkier, and less sweet in the finish. One spoonful and you understand why the French have turned cooked milk into an art form.

On croissants, in coffee, over ice cream

Traditionally, it is served on fresh white bread or dark country bread, on crispy croissants, on warm crêpes and waffles, in yogurt, or drizzled over a scoop of vanilla ice cream. On a hot waffle, it melts slightly and forms golden ribbons – a Sunday breakfast that tastes like a celebration with little effort.

It is particularly effective in coffee – a small spoonful in the milk in the frother turns your espresso into a caramel latte. Its sweetness also pairs beautifully with apple slices, baked apples, or a piece of cheesecake, balancing out acidity and salt.

And eaten straight from the spoon late at night, it has comforted many after a long day. You can find more caramel creams in the caramel section and more things to spoon up in the jams and spreads section.

The Pfund family dairy shop since 1880

On September 9, 1880, Paul Pfund founded the Gebrüder Pfund dairy in Dresden and supplied the city on the Elbe with milk. Paul and his brothers turned a small milk shop into a Dresden institution, the first company in Germany to later produce condensed milk, becoming known far beyond Saxony.

At the end of the 19th century, Privy Councillor Paul Gustav Leander Pfund opened the dairy shop, which is still tiled with hand-painted tiles today and known as the most beautiful dairy shop in the world, visited daily by travelers from all over the globe. More than 140 years later, the milk still comes first. The caramel cream itself is cooked in France as a classic Confiture de Lait exclusively for Pfund, according to an old recipe using pure whole milk.

It is brought into our range by the delicatessen importer Antonio Viani, who also looks beyond Italy for such products. A spoonful of Dresden with French patience – sweet, milky, comforting. Simply delicious. A jar that is better not left out in the open when guests are in the house.