Paco Torreblanca's Pastry Cream Recipe

I already posted a pastry cream recipe some time ago, but this one is by the great Paco Torreblanca, for many the best pastry chef in Spain. If this is how he makes pastry cream, then this is how pastry cream is made, full stop.

PASTRY CREAM RECIPE

Ingredients:

• 1 litre of milk
• 200 grams of sugar
• 8 egg yolks (or 160 grams)
• 80 grams of cornflour (cornstarch)
• 1 vanilla pod or cinnamon stick
• The grated zest of one lemon

Method:

Bring the milk to the boil with the vanilla or cinnamon, the grated lemon zest and half the sugar. In a separate bowl, put the rest of the sugar and the cornflour and mix with a whisk. Add a little of the milk you're heating and stir well until you have a smooth paste. Add the yolks and beat vigorously. When the milk comes to the boil, add the yolk, cornflour and sugar mixture and stir constantly over the heat so it doesn't stick; just as it starts to boil again, take it off the heat, pour it into a container and stir until it cools. Keep it in the fridge.

🌐 Llegeix aquesta recepta en català