Silky Condensed Milk Pastry Cream
Rich, smooth and irresistibly creamy, this no-fuss pastry cream comes together in minutes and works beautifully as a cake filling, tart base or standalone dessert. Made with simple pantry staples, it delivers a luxurious texture that will impress every time. Chill it overnight for an even more indulgent result.
🛒 Ingredients
10 servings
- 4 cups (1 litre) whole milk
- 1 can (14 oz / 395 g) sweetened condensed milk
- 1 large egg yolk
- 3 tablespoons cornstarch
- ¾ cup (200 ml) heavy whipping cream
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Directions
- 1
Combine the whole milk, sweetened condensed milk and egg yolk in a medium saucepan. Heat over medium, stirring constantly, until the mixture just begins to simmer.
- 2
Dissolve the cornstarch in 3 tablespoons of cold milk taken from the measured amount, then pour it into the hot mixture in a thin stream, whisking vigorously until the cream thickens.
- 3
Remove from heat and gently fold in the heavy cream until fully combined and the texture is smooth and glossy.
- 4
Allow to cool at room temperature, then press plastic wrap directly onto the surface to prevent a skin from forming and refrigerate for at least 2 hours before serving.
💡 Chef's Tip
For extra flavour, stir in 1 teaspoon of pure vanilla extract or the seeds of half a vanilla pod while heating. The cream keeps well in the fridge for up to 4 days in an airtight container.
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