Easy Pastry Cream Recipe
Pastry cream is a basic resource in the baker’s kitchen. It is a creamy custard piped into many desserts, especially those made of puff pastry.
- 250 ml milk
- 2 egg yolks
- 3 tablespoons sugar
- 1 tablespoon cornstarch (maicena)
- 1 lemon peel
- 1 cinnamon stick
In a saucepan, add 250 ml of milk, a cinnamon stick and the lemon peel.
Put it over medium heat and remove it before it starts to boil. Set aside and let it rest.
In a separate bowl, beat 2 egg yolks and 3 tablespoons of sugar with a whisk.
When everything is well mixed, add a spoonful of cornstarch and continue beating until well blended.
Gradually add in the infused milk through a strainer.
Put the mixture over medium heat and stir with the whisk until thickens. Once you notice the mixture is thick and creamy, it means that you have the custard ready.
When the cream cools, even after removing it from the heat, it will continue to thicken.
Calories: 443kcal | Carbohydrates: 57g | Protein: 14g | Fat: 18g | Saturated Fat: 8g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 6g | Cholesterol: 420mg | Sodium: 117mg | Potassium: 437mg | Fiber: 1g | Sugar: 49g | Vitamin A: 940IU | Vitamin C: 8mg | Calcium: 372mg | Iron: 1mg