Step 1

To a medium-sized sauce, pot add 6 egg yolks, 1/4-1/2 cups granulated sugar, 1 Tbsp of vanilla extract and whisk until smooth.

Step 2

Add 3 Tbsp flour and whisk until smooth again.

Step 3

Heat 1.5 cups milk until boiling and add a little bit at a time into the egg yolk mixture, whisking thoroughly after each addition.

Step 4

Add 1/2 can dulce de leche into the uncooked custard and whisk until most of it is dissolved. Whatever didn't, will dissolve while cooking.

Step 5

Set over medium heat and cook while constantly whisking with a whisk or a flat ended spatula to prevent scorching, about 10 minutes. Cool the pastry cream to room temperature.

Step 6

Whip 3/4 cup (12 Tbsp) to 1 cup (16 Tbsp) room temperature butter on high speed using a stand mixer for about 5 minutes, or until very fluffy and almost white in color. Remember to scrape the bottom of the bowl several times throughout whipping. If you're using a hand-held mixer it might take 7-9 minutes.

Step 7

Add the pastry cream into the whipped butter in thirds, minimally whipping after each addition.

Step 8

Store Dulce De Leche Mousseline Creme in a closed container in the fridge for up to 3 days. Bring to room temperature before using.