You could also see in other recipes my enthusiasm for this vanilla cream or vanilla filling. In Italy, it is said that vanilla and egg yolk filling or pastry cream is the queen of all creams. It really deserves that title because it is very simple, without complicated ingredients and so graceful. Try to make it, be sure not to overcook it and you will see how wonderful it is. Although it will seem quite thin, it really isn't because you have to be careful because adding a large amount of thickener (or some use flour) loses the juiciness and tenderness of this cream. From the bottom of my heart, I advise you to try my "Italian cake with strawberries" because for me it is the queen of all cakes. Ingredients: 500 ml of milk 120 g of sugar 5 egg yolks 40 g of corn starch 2 vanilla sugar (vanilla pod or vanilla extract) a little lemon zest Preparation Put 500 ml of milk on the stove to heat until it boils. Peel one lemon and put the rind in the milk. Peel only the yellow part of the lemon. In a separate bowl, mix egg yolks, sugar, vanilla sugar and thickener. Instead of vanilla sugar, you can use, if you have the opportunity to buy, a vanilla bean or vanilla extract if you wish. I usually use vanilla powder, but here I used vanilla sugar because it is the most accessible to everyone. Mix until you get a uniform and liquid mass. Remove the lemon zest from the milk and add about 200 ml of milk to the mixture with the egg yolks and mix until you get a uniform mixture. Then add that mass back to the pan with milk and cook with constant stirring for about 3 minutes until you see that the mass has thickened. In order for the cream to retain its shine, immediately transfer it to a cold bowl that you have kept for half an hour in the freezer or fridge. Stir the cream until it is no longer hot to the touch. Then you can cover it with plastic wrap and leave it to cool completely or leave it uncovered but stir every two minutes so that the crust does not stick on top. When the cream is cold, you can add various ingredients to it. If you want to get a very airy, mild and delicate cream, then add whipped cream to it. If you want a delicious, somewhat fatter and more solid cream, then add mascarpone cheese to it. In case you want a slightly heavier cream that goes into winter cakes, then add it a little at a time to the whipped butter at room temperature. This means not butter in cream but cream in butter to get a fine texture without lumps. The quantities of these additives can range from 250 to 500 ml for whipped cream, from 100 to 300 g for mascarpone and from 50 to 200 g for butter. #slastariskakrema #filsazumanjcima #philodvanilije #vanillacream