Preparation

• Carefully separate the yolks from the whites, ensuring no yolk remains in the whites to prevent them from curdling when whipped.
• Dissolve the cornstarch in about 50 ml of cold milk, stirring until there are no lumps.
• Beat the yolks with the sugar and cornstarch in a bowl until you get a smooth and creamy mixture.
• Heat the remaining milk along with the lemon peel and cinnamon stick in a saucepan over medium-high heat until it reaches a boil. Once boiling, remove from heat and let the bubbling subside. Repeat this process of boiling and removing from heat two more times.
• Remove the cinnamon stick and lemon peel from the milk, and pour it while still hot into the bowl with the yolks, stirring constantly to prevent the eggs from curdling.
• Transfer the mixture to a saucepan through a chinois strainer and cook it over very low heat for approximately 10 minutes, stirring constantly with a rubber spatula or a wooden spoon until it thickens. It must not exceed 82ºC to prevent it from boiling. The correct consistency is achieved when the cream adheres to the spoon without running off.
• Once the cream has thickened, pour it into a tray or individual containers. Allow it to cool completely at room temperature.
• Once cooled, place the cream in the refrigerator for 24 hours before consuming. Note: If you want it caramelized, sprinkle white sugar on top and use a very hot torch to caramelize the surface layer with a quick pass, without lingering. Note: Instant Cold Pastry Cream Baltà Bakery offers a preparation for making cold pastry cream without cooking. For one pastry cream: use 1 liter of cold milk with 270 g of the preparation or 500 ml of cold milk with 135 g of the preparation. Mix cold and stir with electric beaters for 2 or 3 minutes. If you prefer it thicker, continue beating for a few more minutes.