Homemade Dulce de Leche Cream Filling
A silky-smooth caramel cream filling that elevates any cake, churro, or pastry to the next level. Made with pressure-cooked sweetened condensed milk, this luscious filling is simple to prepare and endlessly versatile — a true crowd-pleaser for every occasion.
🛒 Ingredients
20 servings
- 1 litre whole milk
- 2 cans sweetened condensed milk (pressure-cooked)
- 4 tablespoons caster sugar
- 7 tablespoons cornstarch (cornflour)
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Directions
- 1
Place sealed cans of condensed milk in a pressure cooker and cover fully with cold water. Bring to pressure, then reduce heat and cook for 20 minutes.
- 2
Turn off the heat and allow the pressure to release naturally. Cool the cans in cold water or in the freezer until completely cold before opening.
- 3
Combine the milk, sugar, cornstarch and caramelised condensed milk in a blender. Blend until completely smooth and lump-free.
- 4
Pour the mixture into a saucepan over low heat, stirring constantly with a spatula until the cream thickens to your desired consistency.
- 5
For a firm cake or layer cake filling, cook longer until the cream holds its shape. For a softer churro or crepe filling, remove from the heat as soon as it begins to thicken.
- 6
Allow to cool slightly before using. Fill your cakes, pastries or churros generously and enjoy!
💡 Chef's Tip
Stir in 100 g of shredded coconut, diced pineapple, or chopped strawberries to customise the flavour. Store in an airtight container in the refrigerator for up to 5 days.
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