No Bake Dulce De Leche Custard

Instructions

1. 1

   In a medium saucepan, whisk together the whole milk, heavy cream, and cornstarch until the starch is completely dissolved and no lumps remain.

2. 2

   Add the egg yolks and dulce de leche to the saucepan, whisking vigorously to combine the caramel with the dairy base.

3. 3

   Place the saucepan over medium heat and cook, stirring constantly with a wooden spoon or whisk to prevent scorching on the bottom.

4. 4

   Continue cooking for 8-10 minutes until the mixture thickens enough to coat the back of a spoon and just begins to bubble.

5. 5

   Remove from heat immediately and stir in the unsalted butter, vanilla extract, and sea salt until the butter is fully melted and the custard is glossy.

6. 6

   Strain the custard through a fine-mesh sieve into a clean bowl to ensure a perfectly smooth texture.

7. 7

   Divide the custard into individual ramekins or glasses and press a piece of plastic wrap directly onto the surface of the custard to prevent a skin from forming.

8. 8

   Refrigerate for at least 4 hours, or until completely set and chilled, before serving with optional whipped cream and pecans.