Pastry cream, filling for all kinds of desserts
Hello good!! Today there are many types of variants when it comes to the dessert filling, sweet or salty, according to the taste of the diner. A good sponge cake, cake and more it has to carry, in most cases, a good filling. These can be creams, jams, syrups, nuts, candied fruit, fruit mixed with some cream or yogurt, chocolate, etc.
When develop a dessert with its corresponding filling, we must take into account for what occasion and what type of diner we will meet. That is, if it is a birthday cake for a child, we already know that he will like chocolate or that it has drawings and colors. However, if it is a snack with adult friends, the filling may contain stronger flavors, such as coffee or some alcoholic liquor. Also, and very important, if we know if any diner is allergic or does not like any food we use, then it will proceed to change it or to offer you something else. Knowing this, we will have no doubt that we will fare well.
Well, the other day I made a cookie cake (I'll upload the recipe for you), which I filled with custard cream. This cream is very useful for any dessert, since it is very easy and quick to make, and most diners do not fault it when tasting it.
Below I leave the ingredients and the preparation of this recipe for custard cream. I hope you like it.
Ingredients
- 1 l of milk.
- 3 whole eggs.
- 2 egg yolks
- 50 g of cornstarch.
- 100 g of sugar.
- Cinnamon stick.
- Orange and lemon peels.
Preparation
These ingredients would be to fill a normal sponge cake (6 persons). If it were for more people or for any dessert of greater breadth, we would double and / or triple the ingredients for each case.
First we have to put the liter of milk in a saucepan and bring it to a boil together with the cinnamon and the orange and lemon peels. We do this so that the milk takes on all the aroma and flavor of cinnamon and orange and lemon. On the other hand, always try not to pick up the white part of the orange or lemon when cutting the peel, as this could slightly sour the flavor of the milk and modify the flavor of the milk. custard cream. When it has boiled, we reserve it separately.
In a bowl, we place the 3 whole eggs together with the 2 yolks (we will separate them beforehand). We beat well, and we are incorporating the sugar little by little (do not add at once since the eggs would crystallize and they would not serve us). When everything is beaten, add the cornstarch and keep moving.
Then, when we see that everything is well uniform, we incorporate the milk that we have previously strained and continue beating. Next, we put this mixture in a saucepan and bring it to the fire. This fire has to have a low-medium temperature so that it does not stick to us.
Finally, we are stirring with a rod without detaching it from the bottom to ensure, as I said before, that it does not stick to us. We will remove from the heat when we get a creamy mixture. Let warm a little and we can fill our dessert. I hope you like it and you will tell me how you have used this great custard cream.
More information - Apple tart
More information about the recipe
Preparation time
Cooking time
Total time
Kilocalories per serving 237
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Why does it lay 3 whole eggs and 2 yolks if only yolks are used later?
Forgive me, I did not explain it well, it is already changed. I hope you understand me now, I will explain it to you anyway. What we need are 3 eggs and 2 yolks, so we separate the whites from these last two yolks. I hope I have explained myself better. Thanks and greetings !.
It is true, I have looked for what they did with the 3 clear ones and they don't say anything… ..
Sorry, it's already up to date. I hope you understand me now. They are 3 whole eggs and 2 yolks. Thanks and best regards!