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    Home » Dessert » Custard and Creams

    Dulce De Leche Pastry Cream

    Published: Mar 23, 2018 · by Elizabeth Waterson · This post may contain affiliate links, which may pay me a small commission for my referral at no extra cost to you! Thank you for supporting Confessions of a Baking Queen!

    Jump to Recipe
    dulce de leche pastry cream in a glass bowl with a metal whisk

    You will love Dule de Leche Pastry Cream!! Pastry Cream (Creme Patissiere) is a delicious creamy filling for napoleons, profiteroles, tarts, cakes and more! This easy recipe for dulce de leche pastry cream has step-by-step photos so you can succeed in cooking pastry cream!

    dulce de leche pastry cream in a glass bowl with a metal whisk on a grey background

    I was always scared of pastry cream, the thought of making it made me stay away. Now you can't get me to stop making it. Check out my recipes for coffee pastry cream, chocolate pastry cream, and classic vanilla bean pastry cream.

    Let's get to the recipe.

    Jump to:
    • What is pastry cream
    • What ingredients do you need to make dulce de leche pastry cream
    • How do you make Dulce de Leche Pastry Cream
    • Craving more Dulce de Leche? Try my:
    • Recipe Card
    • Recipe Ratings & Comments

    What is pastry cream

    Pastry cream is just a thick creamy custard. Made by cooking egg yolks and milk. It is commonly used to fill cakes, tarts, and French pastries such profiteroles, eclairs, napoleons.

    What ingredients do you need to make dulce de leche pastry cream

    • Large Egg, yolks only save the egg whites for meringue cookies
    • Granulated Sugar or Caster Sugar
    • Cornstarch/ Cornflour
    • Whole Milk
    • Salt
    • Butter, cold
    • Pure Vanilla Extract 
    • Dulce de Leche 

    How do you make Dulce de Leche Pastry Cream

    In a medium bowl add the egg yolks, corn starch and 3 tablespoons of sugar. Whisk for two minutes, the mixture should be much lighter in color.

    If you want a thicker/ sturdier pastry cream use the full 3 tablespoons of cornstarch/ cornflour. If you prefer a looser/ runnier pastry cream use 1 ½ Tablespoons.

    egg yolks and cornstarch in a small glass bowl
    egg and cornstarch mixture whisked in a small glass bowl

    Over low-medium heat cook whole milk, salt, and remaining 1 Tablespoon of sugar in a medium saucepan. Let the mixture cook for a couple of minutes to warm it up - do not boil the milk.

    milk in a small saucepan on a grey background with a blue linen

    Once the milk mixture is warmed slowly add a little bit to the egg mixture and whisk to combine. This is tempering the eggs, which prevents them from scrambling! Once the eggs have been warmed by the small addition of milk add all of the milk slowly and whisk to combine.

    pastry cream in a small glass bowl before cooking
    pastry cream mixture before cooking in a small metal saucepan

    Add the whole mixture back to the pot. Whisking constantly cook over low-medium heat for another couple of minutes. The mixture will slowly, then quickly thicken up. Watch for the mixture to "burp" bubbles- they will pop on the surface. Once this happens take the pot off the heat immediately.

    butter, vanilla extract, and dulce de leche added to pastry cream in a small saucepan  on a grey background with a blue linen

    Add the cold cubed butter to help cool the mixture and stop the cooking process. Next, add the vanilla extract and dulce de leche, whisk vigorously to combine.

    dulce de leche pastry cream in a small metal pot  on a grey background with a blue linen

    Let the mixture cool then pour into an air-tight container and place plastic wrap on top and push directly on top of the cream- this helps prevent a thick skin from forming. Place the container in the fridge to chill for at least two hours or up to three days.

    plastic wrap on top of dulce de leche pastry cream in a plastic container  on a grey background

    Craving more Dulce de Leche? Try my:

    • Banoffee Pie
    • Dulce de Leche Napoleon
    • Banoffee Pie Cupcakes

    ★★★★★ Please let me know if you make this recipe by leaving a star rating and comment below!

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    Recipe Card

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    dulce de leche pastry cream in a glass bowl with a metal whisk on a grey background

    Dulce De Leche Pastry Cream

    ★★★★★

    5 from 1 reviews

    Print Recipe
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    You will love Dule de Leche Pastry Cream!! Pastry Cream (Creme Patissiere) is a delicious creamy filling for napoleons, profiteroles, tarts, cakes and more! This easy recipe for dulce de leche pastry cream has step-by-step photos so you can succeed in cooking pastry cream!

    • Total Time: 2 Hours 20 Minutes
    • Yield: 10oz (1 ¼ Cups) 1x

    Ingredients

    Units Scale
    • 3 Large Egg yolks
    • 3 Tablespoons Granulated Sugar + 1 Tablespoon Granulated Sugar
    • 3 Tablespoon Cornstarch/ Cornflour
    • 8oz (1 Cup) Whole Milk
    • ¼ Teaspoon Salt
    • 2 Tablespoons Butter, cold and diced
    • 1 Teaspoon Pure Vanilla Extract
    • 2oz Dulce de Leche, store-bought is fine

    Instructions

    1. In a medium bowl whisk together the egg yolks, corn starch and 3 tablespoons of sugar. Whisk for two minutes, the mixture should be much lighter in color. 
    2. In a medium saucepan over low-medium heat add the whole milk, salt, and remaining 1 Tablespoon of sugar. Let cook for a couple of minutes to warm it up - do not boil the milk. 
    3. Once the milk mixture is warmed slowly add a little bit to the egg mixture and whisk to combine. Then add all of the milk slowly and whisk to combine. 
    4. Add mixture back to the pot and cook over low-medium heat for another couple of minutes, whisking constantly. The mixture will thicken up. You want it quite thick, the mixture will "burp" bubbles will pop on the surface- this shows it is done.
    5. Take off the heat and immediately add the cold butter to help cool the mixture and stop cooking. Add vanilla extract and dulce de leche. Then pour into an air-tight container, place plastic wrap on top and push directly on top this helps prevent a thick skin from forming. Let chill in the fridge for at least two hours or up to three days. 

    Equipment

    oxo food scale

    OXO Kitchen Scale

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    Notes

    If you want a thicker/ sturdier pastry cream use the full 3 tablespoons of cornstarch/ cornflour. If you prefer a looser/ runnier pastry cream use 1 ½ Tablespoons.

    • Author: Elizabeth Waterson I Confessions of a Baking Queen
    • Prep Time: 10
    • Cook Time: 10
    • Category: Dessert
    • Method: Cook
    • Cuisine: French

    Keywords: Pastry cream, dulce de leche,

    Did you make this recipe?

    Tag @confessionsofabakingqueen on Instagram and hashtag it #cbqbakes

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    1. Aja Anderson says

      November 08, 2019 at 7:15 pm

      Well this was probably one of the most delicious things I’ve ever made or eaten. Wow! It was so easy and I can’t wait to force everyone to try it 🙂 I did add probably whole cup of dulce de leche. Thanks for the recipe!

      ★★★★★

      Reply
      • Elizabeth Waterson says

        November 09, 2019 at 10:11 am

        Thanks for the feedback Aja, this is probably my favorite flavor pastry cream I use it in eclairs and napoleons! So happy you loved it as much as me!

        Reply
        • Connie Knapp says

          February 16, 2021 at 8:30 pm

          Where do you purchase dulce de Leche? Is it caned or a solid? I’ve heard of it, but I’ve only seen it in the caned milk section of the store.

          Reply
          • Elizabeth Waterson says

            February 17, 2021 at 3:48 pm

            Hi Connie, thanks for reaching out. I buy it at most major supermarkets- Ralphs, Walmart, Target, Stater Brothers. You could also make it from a can of sweetened condensed milk as I do in my Banoffee Pie Recipe. Please let me know if I can help with anything else!! XX Liz

            Reply
    2. Bola says

      September 03, 2020 at 8:49 am

      Thank you

      Reply
    3. Bles says

      December 07, 2021 at 8:07 am

      Hi i would like to make this as a filling for a boston pie cake for a potluck.Do you think it will be fine to keep it for a few hours outside. thanx

      Reply
      • Elizabeth Waterson says

        December 07, 2021 at 11:12 am

        Hi Bles, thank you for reaching out. It depends, if it's hot outside I probably wouldn't but if it is cool that should be okay for an hour or two, I would make sure the ckae has been properly chilled before tho, if it hasn't the custard, will slide. Make sure you make the pastry cream thick, you might want to increase the cornstarch by 1/2-1 more tablespoons, you can always add a bit of milk to thin it out if it's too thick but you can't thicken it after it's made. I've never made a Boston cream cake but I know it usually doesn't have frosting holding the filling in-so assuming you would need a thicker pastry cream/ custard filling. Sorry, I don't have a better answer for you. Please let me know how you get on! XX Liz

        Reply

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    Hiya! I am Elizabeth Waterson, welcome to my treat-filled site. After spending 15 years in the restaurant industry and growing up baking, I wanted to share my love of baking with you all. My step-by-step tutorials will help you learn how to bake at home. Confessions of a Baking Queen (CBQ) has been featured in CBS LA, HuffPost Taste, BuzzFeed, Taste of Home, and more! Here you will find loads of sweet recipes with a few savory ones for good measure. Feel free to message me with any questions! Happy Baking! 

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