PASTRY CREAM (for fillings)

I love pastry cream, I make it very often for all kinds of fillings and I do not I had an entry as it deserves, it is a very easy cream to make as you can see it has no complications. What if you have to take into account that once prepared to put the transparent film stuck to the cream until it cooled completely, then we remove it with some rods and put it in a pastry bag or we eat it by spoonfuls which is like more like hehehe ;-)). You will be thinking, but this woman who has put the cream to have this color! Well nothing at all, all the merit is my little hens and the corn that is eaten and vegetables from the garden, which make the yolks have that color and what is better that they are delicious ...

We put a pan on the fire with 400 ml of milk, we add the sugar, the lemon skins and the cinnamon stick.

We put the remaining milk in a small bowl, we add the yolks and the cornstarch.

When the milk that we have in the fire starts to boil, we remove it, we remove the lemon skins and the cinnamon stick. We pour the cold milk mixture on top of the hot one and stir constantly.

Place the fire again and stirring often with rods and medium heat until it boils again. We remove from the heat and we pass the cream to a bowl and cover it with plastic film, but sticking it to the cream so that it does not catch crust while it cools.

We already have our cream ready to fill what we want, cakes , cakes, pastries with what we like will be delicious ..