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.