We begin by pouring the milk into a bowl together with the egg yolk and beating for 1 or 2 minutes until it is integrated with the milk.
– Add the cornstarch and mix for 2 minutes with a wooden spoon until it dissolves, obtaining a homogeneous mixture without lumps. If necessary, crush the cornstarch balls on the sides with the same spoon so that when cooking they do not harden and ruin the homemade pastry cream.
– Cook the preparation over low heat and mix constantly with the wooden spoon, to avoid burning or sticking to the bottom.
-Add the sugar along with the juice and lemon zest. Mix to perfume and flavor the preparation of our easy pastry cream.
-Once the lemon pastry cream begins to boil and is thick, leave it on the heat for a few more seconds, then remove it and let it warm in a cool place.
OLD SCHOOL BUTTER PECAN POUND CAKE
Decided to cook this for dinner, and guess what? My hubby and I couldn’t resist, and he ate more than half of it.
S’MORES ICE CREAM SANDWICHES
SEAFOOD MAC AND CHEESE: A Culinary Odyssey
Orchids, only if you water them like this will they last a lifetime: always lush
The 7 Amazing Things That Come When You Burn A Laurier Leaf Every Evening at the House
No-Bake Melt-In-Your-Mouth Miracle – Magical 3-Ingredient Dessert
World famous Reality TV star found dead this morning at her home
Pumpkin Cinnamon Rolls
