- 500 ml of whole milk
- 4 egg yolks
- 125 grams of white sugar
- 50 grams of cornstarch
- 1 tablespoon of vanilla
- Lemon peel
- 1 cinnamon stick
First, we recommend infusing the milk that will be used to make the pastry cream. Measure out 150 ml of milk in a cup. In a saucepan, heat the remaining milk over medium heat. Remove it from the heat just before it boils.
Wash the lemon and cut a few pieces of the peel, avoiding the white part. Add it to the hot milk. Also, add the vanilla and the cinnamon stick, then cover the pot for 30 minutes. This way, the milk will infuse and take on a delightful aroma.
In the milk you had set aside earlier, dissolve the cornstarch. Stir well to avoid any lumps later on.
In a saucepan, place the egg yolks and beat them while gradually adding the sugar. It's best to use a whisk to prevent sticking. Then, add the milk mixed with cornstarch and continue stirring until you achieve a smooth, lump-free mixture.
Gradually add the infused milk, which should be warm. Strain it beforehand to remove the lemon peels and the cinnamon stick.
Once you have the final mixture, cook it over low heat while continuously stirring with a spatula or wooden spoon. In a few minutes, you will see the cream begin to thicken.
When you reach the dense point, remove it from the heat and transfer it to a container where you can store it covered in the refrigerator until you're ready to use it. It should not be kept for more than two to three days.
This cream is very useful for making pastries, gypsy arms, and filling for panetelas. I hope you enjoy the recipe. Bon appétit!