Pastry Cream

Method

1. Place milk in a pot, add lemon zest and vanilla bean (cut lengthwise, scrape seeds) and heat on medium.
2. In a separate bowl, whisk egg yolks with sugar until just combined (do not overmix).
3. Sift the flour into the egg mixture and stir until smooth.
4. When the milk begins to boil, turn off the heat. Remove the lemon zest and vanilla pod.
5. Pour a small amount of hot milk into the egg mixture while stirring, then gradually add all the milk, mixing well.
6. Return the mixture to the pot, cleaning the edges. Cook on very low heat, stirring continuously.
7. Stir until the cream thickens and starts to boil. Let it boil for about 10 seconds.
8. Remove from heat. Cover the surface of the cream directly with plastic wrap. Place the pot in a bowl of ice water to cool quickly.
9. Once cooled, remove the plastic wrap and whip briefly.
10. Test the cream: it should be silky, smooth, with a clear aroma of vanilla and lemon.