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I think this is the best filling for a cake, along with the whipped cream. I am the one I usually use for birthday cakes because everyone likes it.
Until I found this recipe, Alicia always made the recipe in the basic book, which is very tasty, but I assure you that this cream is to eat it by the spoonful.
I add one more egg yolk (3 instead of 2) and a little more butter (30 g), so that it has more flavor. You can also add a piece of lemon peel at the same time as the rest of the ingredients and it will give it a very rich touch.
The difference with the traditional recipe is that instead of milk and sugar, no sugar is added and part of the milk is replaced by condensed milk. Depending on how sweet we like it, we can vary the amounts and instead of adding 200 g of condensed milk and 300 g of whole milk, we can make it sweeter and for this we will add 250 g of condensed milk and 250 g of whole milk.
Custard cream
This is the recipe for pastry cream that I like the most. Its flavor and texture are ideal for filling cakes.
Source - Blog Canecositas
More information - Basic recipe: condensed milk
Adapt this recipe to your Thermomix® model
HELLO!!!! I WOULD LIKE YOU TO REMOVE A DOUBT TO MAKE THE PASTRY CREAM IT HAS TO BE BUTTER OR MARGARINE, IT IS THAT IN MANY RECIPES IT IS NOT SPECIFIED AND YOU KNOW THAT BUTTER IS NOT THE SAME, AS MARGARINE. THANK YOU VERY MUCH AND MAY YOU KNOW THAT I MAKE MANY OF YOUR RECIPES, GREETINGS FROM TENERIFE.
Hi Yurena, it has to be "butter." I'm very glad you like our recipes! All the best.
Very good to fill the miguelitos ,,,,, thank you !!!!
It is perfect for the miguelitos, Mamiavila. All the best.
Hello Elena, this cream can be filled to make apple tarts and put in the oven ??
That you know, that I am very happy with your blog I have made so many recipes… long live the thermomix
Hello Marga, it can be used, it looks perfect. I am very happy that you like our blog!
How rich! More than a year with the thermo and I have not made pastry cream yet !!! I write it down!
little kisses
ELENA I love your blog, thanks for the recipes.
Have if you have some ice cream but it doesn't have cream, we don't like it very much
the cream a kiss.
Hello Conchi, I am very happy that you like our blog. Look at the recipe for the light mango ice cream, it is delicious: http://www.thermorecetas.com/2011/03/31/receta-thermomix-helado-ligero-de-mango/
I love all the recipes on the blog and I try almost all of them THANKS.
I'm very glad you like our blog, Isabel!
Hello Elena, once again I tell you that I love your recipes, there is not a day that I do not look at the page to see if there is news. You say that you can add lemon peel, add it grated or in the form of a peel to give it flavor and then remove it. Thanks
Hello Esmeralda, I am very happy that you like our recipes. The lemon peel is added whole, as a peel and when the time is up you remove it. It is for flavor. All the best.
It has to be great. I'm going to try it very soon. I haven't written for a long time, but that doesn't mean that every day I open the mail to see the recipes, they are all very good, thanks for everything.
Thank you very much, Yoli! I am very happy that you like our recipes. All the best.
Right Elena, all your recipes are great and very easy, I have also made many of your recipes, this one with pastry cream I write it down to make a gypsy arm
A hug and see you soon *******
Thank you very much, Antonia! I am very happy that you like our recipes. A hug.
Well, the truth is that it does look very good!
I hope you like it, Pedro. You will tell me. All the best.
I like it! I'll try it this weekend to see how it goes
You'll tell me how you're doing, Josre. All the best.
It must be great, but I am lactose intolerant and I cannot drink condensed milk. Can it be made with whole milk alone? And if you can, how much should you put in?
Hello Mercedes, that is the basic cream and it is made with milk and sugar. The recipe is in the apple pie: http://www.thermorecetas.com/2010/03/25/receta-postres-thermomix-tarta-de-manzana/
This recipe is requetegüena, for the first time I have to say that it has come out better than that of my mother who uses a lot of pots and time. I have recently had the Termo and it is revolutionizing my life.
I'm very glad you like it, Avelino! I almost always do this one and we love it. All the best.
Hi Silvia, I made the pastry cream and it's very good but it thickened me a lot when I took it out of the fridge because, greetings.
Hi Mario, when it cools it thickens a lot. I use it to make cakes and I use it when it is warm. If you want it lighter, you just have to add cornstarch. All the best.
hello helena a question the cake is filled and the cream does not melt easily ahy q eat it quickly or the stiff cream lasts a while thanks
It lasts a long time, as it cools it stays harder, it does not melt. All the best.
Hello, I did it twice and both times I do not thicken, I stay like a creampie, why? I used cold milk, is that it?
Hello Isabel, it could be because of that. Try milk of time and tell me. Also note that you put the time first, then the temperature, and last the speed. All the best.
My question is, if it can be done with saccharin or spartame because at home there is diabetic
(my mom) and I on a diet in which I lost several pounds and I don't want to get them back.
Thank you.
Hi!
How can I make custard but with SOY milk? I tried the recipe in the book and they were too clear ...
Let's see if you can solve this question for me.
Thousand Thanks
Hello Gema, try this to see how it is: http://namasteymascositas.blogspot.com/2011/07/natillas-de-leche-de-soja.html
I would like to know if the coca de San Juan has pastry cream on top
Hello Mari Luz
Coca de San Juan with pastry cream is one of the many varieties of cocas out there. If you want to do it like this, be sure that it will be very tasty.
Happy San Juan night!
Hello Analura,
Yes, it thickens when chilled in the refrigerator. I hope you liked it.
Kisses!
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The first time I have made it, it came out delicious and with the same color and texture as in the photo… .Today I have done it again and it has not been the same: the texture was like something more lumpy and the color was lighter… .the flavor was like more to cornstarch ... I don't know what could have happened. The only different thing has been the milk, that I have put another brand and that the cornstarch was a new package… .This has been able to influence ???
hi Desiree,
yes, the quality of milk really can influence. You also have to be careful that the ingredients are at room temperature. It is not the same for me whether I use cold milk or not.
Kisses!