Pastry Cream

Method

1. Put the milk on the stove with a vanilla bean to infuse.
2. Grate the zest of an untreated lemon directly into the egg yolks.
3. Add the sugar to the egg yolks and whisk.
4. Add a pinch of salt.
5. Sift type 00 flour and add it to the egg mixture, mixing well.
6. When the milk is about to boil, take a small amount and add it to the egg mixture to temper, then pour everything back into the pot.
7. Stir constantly with a whisk over medium heat until the cream thickens.
8. Remove from the heat and continue stirring to prevent lumps, especially along the edges.
9. Pour the cream into a dish to cool. To prevent a skin from forming, either use a blast chiller or sprinkle a thin layer of sugar on top and cover with plastic wrap directly on the surface. Stir occasionally until completely cool.
10. Store in the refrigerator for up to 2-3 days, maximum 4.