Classic cake cream

Classic cake cream


Outstanding on cakes and ideal as a dessert or snack! A tip: try the version with cinnamon!


50 g Mix C - Mix Pâtisserie
4 egg yolks
100 g sugar
500 ml milk
a little bit of grated zest of an unwaxed lemon
1 cinnamon stick


  • Put the yolks in a saucepan: add the sugar and flour and, stirring constantly to avoid lumps, mix the ingredients perfectly.
  • Add the cold milk that will be poured in very slowly, stirring continuously.
  • Add the lemon zest and later a cinnamon stick, put the mixture on the heat and bring to a boil, stirring constantly.
  • Lower the heat and simmer very slowly for about 2 minutes, then remove from heat and pour into individual bowls, decorating to taste.
  • Let the cream sit in the refrigerator for 2 hours, then serve.
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