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Recipe of Pastry cream for desserts

Pastry cream for desserts

40 mins
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Delicious cream with eggs with vanilla flavor that you can use as a filling in cakes, breads or other desserts.


6 portions
  • 1 liter milk
  • 1 cup sugar
  • 1 raja cinnamon
  • 1 teaspoon orange zest
  • 1 drizzle liquid vanilla
  • 3/4 cups cornstarch
  • 5 egg yolks, milkshakes
  • 1 cup Water


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.


If you want to eat alone, you can put it in individual containers, add fruits like strawberries in squares and sprinkle a little cinnamon. If you use it as a filling for another dessert, wait until both the cream and the bread are cold.


It is preferable to make the cream with enough time of participation, since it is used cold and because it is so thick it takes to cool down. You can put less cornstarch if you want a cream more liquid (custard type) or more if you want more body.

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* Information per 100g serving, percent daily values based on a 2,000 calorie diet.
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Ratings (4)
Daly Castillo
14/05/2017 10:35:04
Muy rica, agregué almendras 🤗
Olga Rivas
13/01/2015 15:26:32
A través de Android deliciosa! yo le agregué un poco de grenetina porque no se espesaba a mi gusto
01/08/2013 21:23:09
se me hace muy practica y rica se puede conbinar con frutas
Ana Lozz
01/08/2013 18:51:37
Que delicia!!!! por su puesto que la hare!

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