clock clock iconcutlery cutlery iconflag flag iconfolder folder iconinstagram instagram iconpinterest pinterest iconfacebook facebook iconprint print iconsquares squares iconheart heart iconheart solid heart solid icon
dulce de leche pastry cream in a glass bowl with a metal whisk on a grey background

Dulce De Leche Pastry Cream

5 Stars 4 Stars 3 Stars 2 Stars 1 Star

5 from 2 reviews

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 1/4 Cups) 1x


Units Scale
  • 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


  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. 


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.

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