Preparation:

We will start by beating and integrating the egg yolks well. Once this is done, we add the cornstarch and beat it enough until it integrates into the mixture.

To continue, we pour the milk, vainilla and sugar into a saucepan and take it to the medium heat until the sugar dissolves. It is important to keep the milk from boiling, it just needs to be warm.

Gradually pour about half of the hot milk into the egg and cornstarch mixture, while constantly beating to temper the mixture. When the eggs have tempered, add this mixture again to the hot milk in the saucepan and take it back to the heat.

Cook over medium heat, while vigorously beating the mixture until it starts to thicken. At this point you can add a pinch of salt to enhance the flavors of the preparation.

Without stopping beating at any time, remove the custard from the heat when it has thickened and has the ideal consistency.

Pour the pastry cream into a bowl and cover it with cling film, making sure the plastic wrap is touching all the cream. This is to prevent a crust from forming on top.

Finally, let the pastry cream cool down to room temperature and then refrigerate it in the refrigerator until it is completely cold and you will be using it in the preparation of your favorite desserts.

Delicious !

All the images in this publication are my own, captured with the lens of an Apple iPhone 7.