This custard serves to fill chuchos, gypsy arms, puff pastry sticks … Although the process is not complicated, it is true that you have to have a lot of patience to get a good cream. Stay at recipes.net and learn to prepare it following these steps.
| 🚻 2 Diners | 🕘 45m | 🍵 Post | 🤯 Diverse Disturbance |
| Ingredients to make basic pastry cream: |
| 4 Egg yolks units 100 grams of sugar (½ cup) 50 grams of flour 2 tablespoons of maicena ½ liter of milk 1 branch of cinnamon |
| Additional characteristics: cheap cost, boiled |
Ingredients to make basic pastry cream:
1. First we will put the milk in a saucepan, we will heat it over medium heat and add the cinnamon branch.
2. In a bowl we place the four egg yolks and sugar, and beat vigorously to integrate these ingredients.
3. Then, we incorporate the cornstarch into a glass with a little milk and stir until we see that it has been completely dissolved. Next, we add this mixture to the bowl where we integrate the yolks with the sugar and beat again vigorously. At this point, we also add the flour.
4. When we see that the milk is already hot, we turn off the heat and wait for it to be tempted to add it to the bowl, because if we throw it hot we could curdle the mixture.
5. When it is already tempered, we are gradually throwing the milk in the bowl while still beating, this is very important!
6. When we finish throwing all the milk and stop beating, we pass the mixture to the saucepan and leave it over medium heat. Then we remove until the custard is thick.
7. When made, we cover it with film paper by sticking to the cream to prevent lumps from forming. We let the custard and put it in the fridge until the next day. It is perfect for filling cakes, gypsy arms or puff pastry.
