- 3 Large Egg yolks
- 3 Tablespoons Granulated Sugar + 1 Tablespoon Granulated Sugar
- 3 Tablespoon Cornstarch/ Cornflour
- 8oz (1 Cup) Whole Milk
- 1/4 Teaspoon Salt
- 2 Tablespoons Butter, cold and diced
- 1 Teaspoon Pure Vanilla Extract
- 2oz Dulce de Leche, store-bought is fine
- 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.
- 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.
- 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.
- 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.
- 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.
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 1/2 Tablespoons.
- Prep Time: 10
- Cook Time: 10
- Category: Dessert
- Method: Cook
- Cuisine: French
Keywords: Pastry cream, dulce de leche,