Pastry cream is the quintessential sweet filling, ideal for filling biscuits, Swiss rolls, as a filling for puff pastry, roscones de reyes, profiteroles…, without a doubt, the most versatile cream in confectionery.
If you don’t know how to make it or would like an improved and infallible version, together with this article, I give you the step by step to discover how to make pastry cream without vanilla, smooth, delicious in flavor and easier than you think, also suitable for beginners. I give all the keys!
Ingredients to make Easy Custard Cream without Vanilla:
- 500 milliliters of milk
- 6 tablespoons of sugar
- 1 lemon
- 3 egg yolks
- 3 tablespoons cornstarch
- 3 tablespoons cold milk
How to make Easy Custard Cream without Vanilla:
- To make a perfect pastry cream, we are going to put a large saucepan on the fire with half a liter of milk along with three tablespoons of sugar and the lemon rind (without taking much of the white part, which is what makes it bitter).
Tip: The milk can be skimmed if desired.
- In a separate bowl, we put the egg yolks, the rest of the sugar, the cornstarch and the cold milk. Stir with a whisk to avoid lumps.
Trick: Flour lumps always dissolve better when we use cold milk.
- When the milk that we had on the fire is hot, but not boiling, we remove a small spoon and pour it into the bowl where we had the yolks. Add the saucepan of hot milk little by little while we stir with some rods so that the yolks do not curdle. Add another scoop and stir again to continue preparing the pastry cream without vanilla.
- Now is the time to add all the mixture of the yolks to the saucepan of milk that we had on the stove with the lemon rind. We constantly remove the easy pastry cream until it thickens.
- Once it has thickened, our custard without vanilla bean is ready. We remove the lemon skin, or if you like its flavor a lot, you can leave it inside so that it infuses even more and has more lemon flavor. Transfer the cream to another bowl to cool down. It is very important to cover all the cream with a transparent film paper and that the paper touches the surface of it, so we will prevent it from forming a darker film.
- When the easy pastry cream without vanilla is cold, we reserve it in the refrigerator, as it is a cream that has to be served very cold. And we will have it ready to fill any sweet or to drink it like this, served in bowls or glasses.
