Here is a recipe for vanilla cream for your Teresitas, inspired by the Asturian tradition: Vanilla Cream for Teresitas Ingredients: 500 ml whole milk 100 g sugar 4 egg yolks 30 g cornflour 1 vanilla pod A pinch of salt Preparation: Prepare the vanilla: Scrape the inside of the vanilla pod to obtain the seeds. Put the seeds and the pod in a saucepan with the milk. Bring to a medium heat without boiling. Mix the yolks: In a bowl, beat the yolks with the sugar until you obtain a pale and foamy mixture. Dissolve the cornflour: Add the cornflour to the yolk and sugar mixture, sifting to avoid lumps. Combine the mixtures: Pour a little of the hot milk with the vanilla over the yolk mixture, whisking constantly to prevent it from curdling. Repeat until all the milk is incorporated. Cook the custard: Pour the entire mixture back into the saucepan and cook over a medium-low heat, stirring constantly, until it thickens and bubbles. Cool: Remove from the heat and strain the custard through a fine sieve to remove any lumps. Cover with cling film in contact (i.e. the film touching the surface of the custard) to prevent a skin from forming. Cool completely before using. Tips: Texture: If you prefer a firmer custard, you can add a little more cornstarch. Taste: You can adjust the amount of sugar and vanilla to suit your taste. For a more intense flavour, you can add a pinch of lemon zest. Use: This custard is ideal for filling Teresitas, but you can also use it for other desserts such as cakes or profiteroles. Assembling the Teresitas: Spread out the puff pastry sheet and cut into rectangles. Fill each rectangle with a little cream and roll up, forming the characteristic cylinders. Seal the edges well to prevent the cream from leaking out during cooking. Fry in plenty of hot oil until golden. Drain on absorbent paper and sprinkle with sugar. Recipe by Enrique Sánchez from Cómetelo on Canal Sur #vanillacream #creameresitas