Ingredients
1 liter of fresh milk
250 g sugar
4 yolks
90 g cornmeal (powder)
rind of 1/2 lemon, cut into strips
1 cinnamon stick
1 tsp butter
Photo added on
Photo author
Aliana
Method
From Milk was collected 100 ml (cold), mixed with the cornmeal and when solutions are mixed with the egg yolks. The remaining quantity of milk is put on low heat with sugar, cinnamon and lemon rind. At the time of boiling is added trickle mixture with the yolks. Stir vigorously for 1-2 minutes until the cream thickens. Remove the cinnamon and lemon rind and add the butter. This cream is suitable for all cakes and decorations. May be added to the chocolate or cocoa powder to give a chocolate cream. If used for the filling (of eclairs example), sugar is halved.
Containers:
Difficulty
Easy
Tested
3 users
Comments
This is one of the most delicious creams that I've done (to cake Thousand leaves II). I can only recommend it. Easy, very aromatic and light! Bravo, Galle, for the recipe! Lemon peel cut out of the spiral, so be removed more easily.
great cream! Bravo for the recipe!
Rdvam that you liked it!
Very tasty cream
Very easy recipe :) It was great for me bishkotenata cake :) For my taste is quite sweet, so next time I think to reduce sugar.