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.
Learn more about María Fernanda Hernandez
Ingredients6 portions
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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