For those who love  pastry cream,  we bring you a homemade recipe with the secret to make it the best. Furthermore, with this proposal you will get a soft and shiny texture.

It is eaten alone, in our desserts or however you like. Likewise, we are talking about a very yielding, light and low-calorie pastry cream. It is excellent news if you are on a diet taking care of yourself.

Generally, it is liked by both adults and children and we can incorporate it in numerous ways in our desserts, bills and cakes.

Without delaying any further, let’s go directly to this exquisite recipe:

Next let’s look at the ingredients:

Ingredients

• 500 ml of milk
• 50 g of Stevia Sweetener (can also be 100 g of normal sugar)
• 40 gr of Cornstarch
• 4 Yolks
• Zest of 1 lemon
• 1 vanilla pod

Preparation, step by step

1. First of all, we are going to place a container or mold in the freezer so that it cools well and is ready when we need it.
2. Meanwhile, in a saucepan we add the yolks, add the stevia or sugar and stir well.
3. Next step, we add the cornstarch while mixing carefully avoiding lumps. Also with the help of a spatula we are going to mix from the edges, the idea is to make it uniform.
4. On the other hand, in a separate saucepan we pour the milk, add the lemon zest and the vanilla pod over moderate heat. We let it come to a boil to flavor and remove the lemon peel and vanilla pod.
5. Now it is time to transfer the milk to the yolk mixture while mixing manually. Immediately, we return to moderate heat and let it thicken while stirring.
6. Finally, we pour the complete mixture into the mold or container that we let cool and stir to lower the temperature.
7. To finish, we cover with plastic wrap and let it rest for a few hours in the refrigerator.
8. When we use it, stir it a little to recover the creaminess and use it as we like.

Tips:

In case we do not have cornstarch at home, rice starch can also be used to replace it. Much will depend on whether we achieve the desired creaminess.

Lemon is also key to achieving a perfect pastry cream, using the yellow part of the peel. Let’s remember that the white part is too bitter. We will be especially careful when we apply it to other sweets, to feel the lemon aroma well and gently accentuate it, is to avoid the white part.