A base recipe in cooking and pastry. You can use this cream for desserts, to make a pain aux raisin (raisin croissant) or a frangipane.
You can replace the lemon peels with any type of flavoring, such as: cardamom pods, vanilla beans, kaffir lime leaves, cinnamon stick, orange zest, or anything else that will go well with your dessert.
Pour 500 ml of milk into a saucepan. Add 2 lemon peels. Bring it to a boil over medium-high heat, stirring occasionally
Add 100 g of sugar and 100 g of egg yolks to a bowl
Add 40 g of cornstarch and whisk until it is silky smooth
Slowly pour the milk over the egg mixture. Whisk it continuously until well mixed
Transfer the mixture to the saucepan and warm it over medium heat. Stir constantly until the mixture is thick like a custard
Strain the pastry cream through a sieve into a bowl
Add 20 g of butter and mix until it melts
Press cling film directly on top of the cream to prevent a skin from forming
Place the bowl in the refrigerator until it is cool. Remove the cling film and whisk. The pastry cream is ready
Enjoy this smooth pastry cream in your favorite desserts!
Yield 760 g
Egg Yolk100 g
White Sugar100 g
Fine Mesh Sieve