This cream is my idea of heavenly goodness and as it is quite versatile it is good to have in your recipe arsenal! Here I filled the profiteroles and eclairs that I had made but using it as a filling between sponge layers is sooo good! You can add chocolate, or flavorings like rum or lemon, orange and rosewater, whatever you prefer really. I used lemon peel and a teaspoon of lemon juice in this.

This recipe will make approx. 2 1/2 cups.
500 ml milk
1 tsp vanilla extract
Peel of half a lemon
75g sugar
3 egg yolks
50g cornstarch
1 tsp lemon juice

In a saucepan place the milk, vanilla and lemon peel. Place over a medium heat to bring to a boil. Meanwhile in a bowl whisk the egg yolks with the sugar until pale and thick. To this add the cornstarch and mix to combine. Very slowly add a little milk making sure to be stirring all the time. Pour the egg mixture slowly back into the pan and over a medium heat cook until you have a lovely thick consistency. Turn off the heat and add the lemon juice. Transfer to a bowl and place some cling directly onto the cream and cool.

Fill your eclairs or profiteroles and enjoy these wonderful light morsels!

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