Recipe
Pastry Cream
Homemade pastry cream with milk infused with lemon, cinnamon, and vanilla. Perfect for señoritas, brazo gitano, profiteroles, and panetelas.
- Preparation30 min
- Cooking15 min
- Total time45 min
- Servings10 servings
- DifficultyEasy
Pastry cream is one of the most used creams in baking. It is the special touch of delicious señoritas (puff pastry mille-feuille), a brazo gitano, profiteroles, or puff pastry snails.
It is made with very basic ingredients, but it has its point and technique. Here we leave our proposal, with infused milk so that it remains well aromatic.
Ingredients
Check off the ingredients you have.
Method
- Separate 150 ml of milk in a glass and set it aside.
- Put the rest of the milk to heat in a saucepan over medium heat and remove it from the heat before it boils.
CiberCuba - Wash the lemon and cut some pieces of zest, avoiding the white part. Add them to the hot milk along with the vanilla and the cinnamon stick.
- Cover the saucepan and let it rest for 30 minutes so that the milk infuses and takes a delicious aroma.
- Meanwhile, dissolve the cornstarch in the reserved milk and stir well so that no lumps remain.
- In another saucepan, beat the yolks adding the sugar little by little, preferably with a whisk so that it does not stick.
- Add the milk with the cornstarch and continue stirring until you obtain a homogeneous mixture without lumps.
CiberCuba - Strain the infused milk, which should be lukewarm, to remove the lemon peels and the cinnamon. Add it little by little to the yolk mixture.
- Cook over low heat, stirring continuously with a spatula or wooden spoon. In a few minutes you will see how the cream thickens.
CiberCuba - When it has a dense point, remove it from the heat and transfer it to a container with a lid. Keep it in the refrigerator until you are going to use it.
