Pastry Cream: the Basic Recipe for Cakes and Desserts

Pastry cream is the base of many tarts and cakes, and it's very easy to make. I'm leaving it here as a post so I always have the quantities at hand. The vanilla and cinnamon are optional; you can make it more neutral without them.

Ingredients
1 litre of milk
6 egg yolks
200 grams of sugar
75 grams of flour
50 grams of cornflour
Lemon peel
1 vanilla pod
a cinnamon stick.

Method
Heat the milk with the cinnamon, lemon peel and vanilla, without letting it boil. Meanwhile, in a bowl mix the sifted flour with the cornflour and sugar, then add the yolks and beat well with a whisk.

Remove the cinnamon, lemon peel and vanilla pod from the milk and add the mixture from the bowl. Bring to the boil over low heat, stirring constantly with a wooden spoon. Once it thickens, the pastry cream is ready; take it off the heat and leave it to cool at room temperature.

If you like, you can add a little butter when you take the cream off the heat and stir it in well; then cover it with cling film touching the surface of the cream, which will stop a skin from forming.

Your pastry cream is now ready to use for any dessert you like: a cake filling, fruit tartlets, or one of my favourite sweets, cream-filled cannoncini.

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