Crema Pasticcera

1. 1

   Stir together the milk and lemon zest in a small saucepan.

2. 2

   Heat over medium-low heat, stirring, just until small bubbles appear at the edges.

3. 3

   Remove the pan from the heat.

4. 4

   Put the egg and yolks and the sugar in the bowl of an electric mixer fitted with the whisk attachment.

5. 5

   Beat on high speed until pale, 3 to 4 minutes.

6. 6

   Reduce the speed to low.

7. 7

   Add the flour and vanilla.

8. 8

   Beat until just combined.

9. 9

   Beat in the hot milk mixture.

10. 10

    Raise the speed to high; beat 1 minute more.

11. 11

    Transfer the pastry cream to the saucepan.

12. 12

    Cook over medium heat, whisking constantly, until the mixture has thickened, 2 to 3 minutes.

13. 13

    Transfer the warm pastry cream to a bowl.

14. 14

    Place a piece of plastic wrap directly on the surface.

15. 15

    Refrigerate until chilled, about 2 hours, or up to 1 day.

* Per serving · 4 servings · Values may vary.

No additional tips available.