mixture
For the pastry cream, heat the water with the LA LECHERA® Condensed Milk until it comes to a boil. Separately, mix the yolks with the vanilla essence and the cornstarch. Slowly pour in the previous mixture, stirring constantly, and cook until slightly thickened, stirring constantly to prevent sticking; let cool and refrigerate for 1 hour. For the glaze, mix the icing sugar with the lemon juice and 2 tablespoons of water until completely integrated.
