Desserts from Italy
translated by Italian with
simple and exquisite Cream
In a saucepan add the brown sugar with starch sifted corn, tablespoon of oil (to give more creaminess to the cream) turmeric (if any) and the interior of the half vanilla bean
Add a little 'milk to dissolve thoroughly.
In another saucepan heat the remaining milk with the lemon peel and half vanilla bean emptied by seeds.
As soon as the milk is hot pour it into the saucepan with the sugar and the cornstarch through a strainer. Porta a boil and stirring constantly with a whisk cook until it begins to thicken.
Remove from heat and pour the cream into a container and then covering it with a film for food in contact and make cool before use.