Instructions

Place milk, cream, the cinnamon stick and lemon rind in a Magefesa saucepan. Simmer for a few minutes to make the cinnamon and lemon release their aromas. Place the egg yolks, sugar and cornstarch in a Magefesa blender. Using the whisk attachment beat until the eggs whiten. Strain milk mixture and then incorporate the egg yolk cream. Cook mixture, stirring constantly, until thicken and homogeneous. This cream is used to fill cakes and pastries. It can be flavored with ingredients such as vanilla, coconut, cardamom or orange. Quantities will vary depending on the amount of cream we’re making, This recipe is designed to fill a12 serving cake.

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