Pastry cream for desserts
Alejandra Hernandez
Delicious cream with eggs with vanilla flavor that you can use as a filling in cakes, breads or other desserts.
Reviewed by Editorial Team of Kiwilimón
4.6
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5 comentarios
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Ingredients
6
Servings
  • 1 liter cow's milk
  • 1 cup sugar
  • 1 stick cinnamon
  • 1 teaspoon orange zest
  • 1 dash vanilla essence
  • 3/4 cups cornstarch
  • 5 egg yolks, milkshakes
  • 1 cup water
Preparation
40 mins
0 mins
Medium
  • Boil 1/2 cup of water with the cinnamon stick until it releases its flavor. Remove from heat and strain into a pot where all the ingredients fit
  • Dilute the cornstarch in 1/2 cup of cold water.
  • In the pot put the milk, sugar, orange zest, the yolks (previously beaten), vanilla and cornstarch diluted stirring vigorously to avoid lumps and incorporate all the ingredients.
  • Put on medium heat and stir constantly to avoid sticking.
  • The cream will thicken as time goes by.
  • Remove from heat as soon as it thickens to taste and allow to cool to room temperature. It served me to fill a 23cm round cake and it was quite thick layer, so it yields a lot.

Nutritional Information

* * Information per 100g serving, percentage of daily values based on a 2,000 calorie diet.
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