A sweet dulce de leche mousseline cream that creamy and
great for desserts like cakes, meringues, and other desserts.
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.
Add 3 Tbsp flour and whisk until smooth again.
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.
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.
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.
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