Basic condensed-milk pastry cream

A delicious alternative to ordinary pastry cream, excellent for filling desserts.
INGREDIENTS
1 tin condensed milk
3 tablespoons cornflour, about 30 g
Half a litre whole milk
3 yolks
1 lemon, peel

I put yolks in a saucepan.

I add cornflour.

I mix without lumps.

I add condensed milk.

I mix well.

I add milk.

Then grated lemon peel.

I heat, stirring continuously.

It is ready once boiling and thickening, smooth and velvety.

I pour into a bowl.

I cover with film touching all the cream to prevent bacterial build-up.

I cool then refrigerate. Excellent for tarts, glass desserts or bowls with fresh fruit.