Pastry cream without eggs and gluten

Ingredients

For 10 servings

• •1 l 1 l milk
• •200 g 200 g sugar
• •120 g 120 g Corn flowers (maizena type)
• •1 gousse 1 vanilla pods (or 10 g of natural liquid vanilla)

Method

1. 1.Boil 900 ml of milk with sugar and vanilla (liquid or clove).
2. 2.With the remaining 100 ml of milk pour over the 120 g of corn flowers.
3. 3.Once the milk has been brought to a boil, pour the two mixtures into the pan, slow the cooking down and do not stop stirring to prevent the cream from hanging.
4. 4.Once thickened, put the cream to cool in the refrigerator.
5. 5.Enjoy very cold in lightnings or other pastries.