The custard is the sweet stuffing par excellence, ideal for filling cakes, gypsy arms, such as puff pastry, roscons of kings, Profiteroles …, without a doubt, the most versatile cream of pastry. If you don know how to do it or You would like an improved and infallible version, next to recipes, I give the step by step to discover how to make a custard without vanilla, soft, delicious flavor and easier than you think, also suitable for beginners. I give all the keys!
| 🚻 4 Diners | 🕘 15m | 🍵 Post | 🤯 Diverse |
| Ingredients to make an easy and vanilla pastelera cream: |
| 500 milliliters of milk 6 tablespoons of sugar 1 lemon 3 egg yolks 3 tablespoons of maicena 3 tablespoons of cold milk |
| ADDITIONAL CHARACTERISTICS: Cheap cost |
Ingredients to make an easy and vanilla pastelera cream:
1. To make a perfect pastry cream, we are going to put a wide saucepan to the fire with half a liter of milk along with three spoonfuls of sugar and the lemon crust (without taking much white part, which is the one that bitter).
Trick: milk can be skimmed if desired.
2. In a separate bowl, we put the egg yolks, the rest of the sugar, the cornstarch and the cold milk. We remove with some rods to avoid lumps.
Trick: Flour lumps always get better when we use cold milk.
3. When the milk we had on the fire is hot, but not boiling, we remove a cacito and pour it into the bowl where we had the yolks. Add the hot milk saucepan little by little while stirring with some rods so that the yolks do not curdle. We add another cacito and stir again to continue preparing the custard without vanilla.
4. Now is the time to add the entire mixture of the yolks to the milk saucepan we had in the fire with the lemon bark. We constantly stir the easy pastry cream until thickens.
5. Once you have thickened, our custard without vanilla pod will be ready. We remove lemon skin, or if you like its flavor, you can leave it inside to infuse even more and have more lemon flavor. We move the cream to another bowl to cool. It is very important to cover with a transparent film paper all the cream and that the paper touches the surface of it, so we will prevent it from forming a darker movie.
6. When the easy custard without vanilla is cold, we reserve it in the refrigerator, as it is a cream that has to be served very cold. And we will have it ready to fill in any sweet or to take it like this, served in bowls or glasses. I invite you to visit my blog target = _blank relic = NOFOLLOWCAKES for you, where you will surely find recipes where to use this custard.
