We begin by pouring the milk into a bowl together with the egg yolk and beating for 1 or 2 minutes until it is integrated with the milk.
– Add the cornstarch and mix for 2 minutes with a wooden spoon until it dissolves, obtaining a homogeneous mixture without lumps. If necessary, crush the cornstarch balls on the sides with the same spoon so that when cooking they do not harden and ruin the homemade pastry cream.
– Cook the preparation over low heat and mix constantly with the wooden spoon, to avoid burning or sticking to the bottom.
-Add the sugar along with the juice and lemon zest. Mix to perfume and flavor the preparation of our easy pastry cream.
-Once the lemon pastry cream begins to boil and is thick, leave it on the heat for a few more seconds, then remove it and let it warm in a cool place.
I always make this for every party, and it never lasts – the mason jar gets polished off!
Chocolate sponge roll: the tasty dessert ready in no time
You know this meatloaf is bomb when all the kids gobble it up!
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The genius tip to clean the oven thoroughly and make it sparkling clean
Found it in my in-laws drawer where they had butter dishes etc What’s this?? Fork there for scale.
BEEF AND CHEESE MEXICAN SANCHILADAS