The base for thousands of desserts! Extremely versatile!
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Pastry cream preparation: approx. 30 to 40 minutes • 500 ml of whole milk • 100 grams of refined sugar • 5 egg yolks • peel of 1 Sicilian lemon • 1 teaspoon of vanilla essence • 30 grams of cornstarch • orange liqueur (optional) METHOD: In a saucepan, heat the milk with the lemon peel and half of the total amount of sugar. Separate the yolks from the whites and place the yolks in a large bowl (for this recipe we will only use the yolks, save the whites for another recipe). Add the remaining sugar to the yolks, mix with a whisk, add the vanilla essence, cornstarch and continue stirring until incorporated. When the milk starts to boil, remove the lemon peels. Add the hot milk to the egg mixture little by little, always mixing with the whisk until incorporated. Return the egg and milk cream to the saucepan over medium-low heat and cook, stirring constantly with a wooden spoon, until it begins to thicken. Replace the wooden spoon with a whisk and continue stirring. When the cream starts to boil, cook for approximately 2 more minutes, turn off the heat, put the lemon peel back in so that it continues to flavor the cream, and transfer everything to a bowl. Spread a cube of butter over the surface of the cream to prevent a film from forming as it cools. Wait for it to cool and add a little orange liqueur to add flavor. Before serving or using in your favorite recipe, remove the lemon peel. ------------------- Production: Play9 + Paola Carosella Cook, screenwriter, executive producer: Paola Carosella Director of Photography: Barbara Hauret Art Director: Juliana Ayres Camera and sound assistant: Maira Sousa Henrique Kitchen assistant and infectious smile: Lucileide Batista Beauty: Carolina Mel
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