Dulce de Leche Pastry Cream

Name: Dulce de Leche Pastry Cream
Cook time: P0Y0M0DT0H30M0.000S
Total time: P0Y0M0DT1H10M0.000S
Yield: 5 cups
Ingredients: 8 extra-large egg yolks; 1/4 cup sugar; 6 tablespoons cornstarch; 4 cups milk; 1 cup dulce de leche; Seeds from 1 vanilla bean pod; 1/2 stick (4 tablespoons) butter

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Level: Easy

Total: 1 hr 10 min (includes cooling time)
Active: 30 min

Yield: 5 cups

Level: Easy

Total: 1 hr 10 min (includes cooling time)
Active: 30 min

Yield: 5 cups

Ingredients

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8 extra-large egg yolks

1/4 cup sugar

6 tablespoons cornstarch

4 cups milk

1 cup dulce de leche

Seeds from 1 vanilla bean pod

1/2 stick (4 tablespoons) butter

Directions

In a medium bowl, whisk together the egg yolks and sugar until the mixture is light yellow. Whisk in the cornstarch and set aside.
In a medium saucepan over medium heat, whisk together the milk, dulce de leche and vanilla seeds, and bring almost to a boil.
In a thin, steady stream, slowly add all the hot milk mixture to the egg mixture, whisking constantly. Pour it all back into the pan, return to the heat and cook, stirring constantly, until very thick, about 10 minutes. Remove from the heat and stir in the butter until melted and mixed in. Strain through a fine-mesh sieve into a bowl and place a piece of plastic wrap directly on the surface. Let cool completely, then store in the fridge.
Beat the pastry cream in a stand mixer fitted with the paddle attachment until smooth before using.