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Recipe

Custard cream

40 mins
Half
22
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The pastry cream can serve to complement any dessert, filling cakes or to put between the layers of a cake; You can also make it flavored.

Ingredients

6 portions
  • 1 liter milk
  • 250 cups sugar
  • 1 sheath liquid vanilla
  • 12 egg yolks
  • 80 grams cornstarch

Preparation

Cut the vanilla pod and remove the seeds.
Put the milk, vanilla (pod and seeds) and half the sugar in a saucepan over medium heat and wait for the first boil.
In the pot put the milk, sugar, orange zest, eggs (previously beaten), vanilla and cornstarch diluted vigorously to avoid lumps forming and incorporate all the ingredients.
In another bowl put the yolks and the other half of the sugar. With a balloon mix very well. Then add the cornstarch.
With the milk temper the yolks and then return everything to the fire. Move constantly with the balloon until it thickens.
Remove from the heat as soon as it thickens to taste and transfer it to another container, spreading the mixture, let cool to room temperature.

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Nutritional information
* Percentage of daily values ​​based on a 2,000-calorie diet.
At the moment this recipe does not have the data of the Nutritional Information.
Information per 100gr. Portion, provided by USDA
Rate this tip
Ratings (2)
Adriana GT
25/09/2020 15:21:13
No se entiende el procedimiento y las cantidades de los ingredientes
revolta celot
01/01/2018 18:05:16
Muy buena La receta

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