- 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
Firstly, we recommend infusing the milk that we will use to prepare the pastry cream. Measure out 150 ml of milk in a glass. In a saucepan, heat the rest of the milk over medium heat. Before it boils, remove it from the heat.
Wash the lemon and cut some pieces of the peel, avoiding the white part. Add it to the hot milk. Also, add the vanilla, the cinnamon stick, and cover the pot for 30 minutes. This way, the milk will infuse and acquire a delightful aroma.
In the milk that you had reserved earlier, dissolve the Maizena. Stir well to avoid lumps later on.
In a saucepan, put the egg yolks and beat them while gradually adding the sugar. It is preferable to do this with a whisk to prevent sticking. Then add the milk with the cornstarch and continue stirring to 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.
The final mixture that you obtain should be cooked over low heat, and stir continuously with a spatula or wooden spoon. In a few minutes, you will see how the cream thickens.
When it reaches the dense point, remove it from the heat and transfer it to a container where it can be stored covered in the refrigerator until you are ready to use it. It should not last more than two to three days.
This cream is very useful for making ladyfingers, gypsy arms, and filling for panetelas. I hope you enjoy the recipe. Bon appétit!!