Quick Condensed Milk Pastry Cream
A silky, luscious filling made with just four pantry staples, ready in under 10 minutes. Incredibly versatile for layered cakes, pies, and chilled desserts — it sets beautifully in the fridge and tastes even richer when served cold.
🛒 Ingredients
10 servings
- 500 ml (2 cups) whole milk
- 1 can sweetened condensed milk (14 oz / 395 g)
- 200 ml (¾ cup) heavy cream
- 4 tablespoons cornstarch
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Directions
- 1
In a small bowl, whisk the cornstarch into ½ cup of cold milk until completely smooth with no lumps. Set aside.
- 2
In a medium saucepan over low heat, combine the condensed milk with the remaining milk, stirring constantly with a whisk.
- 3
Gradually pour the cornstarch slurry into the saucepan while continuing to stir without stopping.
- 4
Keep stirring over low heat for about 5 minutes until the cream thickens and coats the back of a spoon.
- 5
Remove from heat and gently fold in the heavy cream until fully incorporated.
- 6
Let cool to room temperature, then refrigerate for at least 1 hour before using. The cream firms up beautifully when chilled.
💡 Chef's Tip
For a chocolate swirl version, divide the hot cream in two and stir 2 tablespoons of unsweetened cocoa powder into one half. Layer both creams in your cake or dessert for a stunning two-tone effect. A drop of vanilla or almond extract also elevates the base recipe.
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