Pastry Cream Recipe for Dominican Cake

Pastry Cream Recipe for Dominican Cake: a delicious, grown-up filling for the delicious Dominican cake.
Prep Time 10 minutes
Cook Time 10 minutes
Total Time 20 minutes
Servings 2 cups (aprox.)
Author Clara Gonzalez


  • 3 large egg yolks
  • 1/4 cup sugar
  • 1 teaspoon clear vanilla extract
  • 3 tablespoons all-purpose flour
  • 3 tablespoons cornstarch
  • 1/2 cups milk
  • 2 tablespoons amaretto (or almond flavoring)


  • In a heavy saucepan mix the yolks and sugar mixing without beating (to avoid producing bubbles). Mix in the vanilla extract.
  • In a separate bowl, sift the flour and cornstarch together and add to the yolks, mix well without beating, again, careful not to make bubbles.
  • Boil the milk. When the milk comes to a boil remove from the fire.
  • Immediately pour the milk, very slowly, into the yolk mixture, mixing well without beating (bubble thing again).
  • Boil this mixture over low heat and stir constantly but slowly (bubbles!) until the cream thickens (like greek yogurt).
  • Remove from the heat and pour into a glass bowl.
  • Add the amaretto and mix well. Keep stirring until it reaches room temperature.
  • Use as filling for your Dominican cake.


This cake has a simple decoration, the texture I made with this tool and I covered it with sugar confetti (affiliate links).