This post may contain affiliate links. Read our privacy policy.

Dulce de leche pastry cream is a rich and indulgent twist on classic pastry cream, with deep caramel notes and a velvety texture.

Perfect for eclairs, cream puffs, or layered desserts, this version brings a luxurious sweetness without the fuss of making caramel.

Recipe Info

This recipe:

Is simple. The dulce de leche pastry cream follows the same method as traditional pastry cream but with added dulce de leche and a touch of salt for balance.
Comes together quickly. You’ll spend about 15 to 20 minutes actively making the cream, plus chilling time.
Has a deep caramel flavor. The dulce de leche infuses the cream with its signature richness, making it irresistible in many desserts.

Making dulce de leche pastry cream for the first time? Read the ingredient notes, step-by-step instructions, and tips. If you’re already familiar, jump to the recipe card.

Extra Learning

Before we dive in, here’s a useful resource to help you get this recipe just right:

How to Temper Eggs. A quick guide to tempering eggs—a technique you’ll use when making this pastry cream. If you’re new to it, give this a read.

Ingredients and Substitutes

Milk: Whole milk works best for a creamy consistency, but lower-fat options will also work.
Dulce de leche: The star ingredient that adds deep caramel sweetness.
Salt: A pinch enhances the caramel flavor and balances the sweetness.
Egg yolks: Help thicken the cream and add richness.
Cornstarch: The main thickener. You can substitute potato starch (using half the amount), though it behaves slightly differently.
White sugar: Helps balance the flavors. You can reduce it slightly if your dulce de leche is very sweet.
Vanilla extract: Optional but enhances the caramel notes.
Unsalted butter: Adds a smooth, glossy finish.

Step-by-Step: How to Make Dulce de Leche Pastry Cream

Heat the milk mixture. In a medium saucepan, combine the milk, vanilla extract, sugar, dulce de leche, and salt. Whisk well and heat over medium heat until steaming but not boiling. Stir occasionally to dissolve the dulce de leche completely.

Dulce de leche and milk — Heat and whisk milk, vanilla, sugar, dulce de leche, and salt until steaming

Prep the yolks. In a heatproof bowl, whisk the egg yolks, cornstarch, and about 2 tablespoons of the milk mixture (while it’s still lukewarm) together until smooth.

Adding the egg yolks and cornstarch — Whisk together the yolks and cornstarch

Mixing the egg yolks and cornstarch — Whisk together the yolks and cornstarch

Temper the eggs. Slowly pour a few tablespoons of the hot milk mixture into the yolk mixture, whisking constantly to prevent curdling. Repeat this process 3 to 4 times until most of the milk is incorporated.

Adding the milk mixture — Gradually add hot milk to the yolk

Mixing in the milk mixture — Gradually add hot milk to the yolk

Cook until thick. Return the combined mixture to the saucepan and cook over medium heat, stirring constantly, until it thickens and begins to bubble. This takes about 2 to 4 minutes.

Returning the mixture to the pot — Return and cook the mixture over

Cooking until thick — Return and cook the mixture over

Remove from heat and whisk. Once thickened, remove from heat and continue whisking for about a minute to ensure a smooth texture.
Stir in the butter. Add the butter and stir until fully melted and incorporated.

Add butter and stir until
melted and combined

Taste and adjust. If needed, add a bit more salt, sugar, or vanilla extract to balance the flavors.
Strain if necessary. For an ultra-smooth texture, pass the cream through a fine-mesh sieve.
Cover and chill. Place plastic wrap directly on the surface to prevent a skin from forming. Let cool at room temperature for 30 to 60 minutes, then refrigerate until ready to use.
Whisk and use. Once chilled, whisk the pastry cream until smooth and it’s ready to pipe or spread.

A glass filled with sweet dulce de leche pastry cream

Tips

Use good-quality dulce de leche. Some brands are thicker or sweeter than others, so adjust sugar accordingly.
Don’t rush thickening. Cook the mixture slowly to avoid lumps or a starchy taste.
Chill on a plate for faster cooling. A wider surface area helps it cool down more quickly.
Make ahead. Dulce de leche pastry cream keeps in the fridge for 3 to 4 days, making it perfect for prepping in advance.
Lighten it up. Fold in whipped cream and gelatin for a softer, airier texture (this makes diplomat cream).
Make it sturdier. To use as a stable filling for pastries, mix in softened butter after chilling to create a richer, pipeable consistency (also known as mousseline cream).

Enjoy this silky, caramel-infused pastry cream in your favorite desserts!

Silky dulce de leche pastry cream in a bowl

Storage

You can store dulce de leche pastry cream in the fridge for 3 to 4 days. Make sure the container is tightly sealed so it doesn’t absorb any smells.

Similar Recipes to Try

Looking for more? Check out the following recipes:

Dulce de Leche eclairs. Want a simple recipe using this exact pastry cream? Check out these eclairs.
Caramel pastry cream. Want an even stronger caramel flavor? This recipe fits the bill.
Pastry cream flavors. Want to test out other pastry creams? Here’s a list of 12+ flavors I already covered.