Silky Condensed Milk Pastry Cream
A smooth, velvety custard enriched with sweetened condensed milk for an irresistibly balanced sweetness. Ready in just 20 minutes, it's the ultimate versatile filling for cakes, cream puffs, and éclairs — a true crowd-pleaser made from pantry staples.
🛒 Ingredients
20 servings
- 3 egg yolks
- 1 liter (4 cups) whole milk
- 1 can (14 oz / 395 g) sweetened condensed milk
- 3 heaping tablespoons cornstarch
- 1 cup (200 ml) heavy cream
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Directions
- 1
In a medium saucepan, whisk together the egg yolks, whole milk, condensed milk, and cornstarch until completely smooth with no lumps remaining.
- 2
Place over medium heat and stir constantly with a whisk, making sure to scrape the bottom and sides of the pan.
- 3
Keep whisking until the mixture comes to a full boil and noticeably thickens.
- 4
Cook for 1 more minute at a gentle boil, stirring vigorously, until the cream coats the back of a spoon.
- 5
Remove from heat and gently fold in the heavy cream until fully incorporated for a lighter, silkier texture.
- 6
Let cool slightly before using as a filling for layer cakes, cream puffs, éclairs, or any pastry you fancy.
💡 Chef's Tip
For extra depth of flavour, steep a vanilla bean in the warm milk before mixing. Press plastic wrap directly onto the surface while cooling to prevent a skin from forming.
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