Pastry Cream
A silky vanilla custard perfect for Italian desserts.
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- •1 Lemonzested
- •2 cups Milk
- •1 Vanilla beanseeds and pieces
- •Sugar
- •Cornstarch
- •Flour
- •10 Egg yolks
- 1
Put a large bowl into the freezer about an hour before starting the custard.
1h 0m
- 2
Zest one whole lemon and set aside.
1 min
- 3
In a medium saucepan, add two cups of milk and the seeds and pieces from one vanilla bean. Warm until vigorously simmering but not boiling.
5 min
- 4
In a large bowl, combine sugar, cornstarch, flour, and 10 egg yolks. Whisk to a smooth thick paste.
5 min
- 5
Remove vanilla bean pieces from the milk. Add hot milk a little at a time to the egg mixture, whisking vigorously to temper the eggs.
5 min
- 6
Strain the liquid back into the saucepan to remove any clumps.
2 min
- 7
Add the lemon zest and cook the custard over medium heat, whisking continuously until thickened.
10 min
- 8
Transfer the custard to the icy cold bowl and continue whisking to cool it down.
5 min
- 9
Cover the custard with plastic wrap directly on top and refrigerate.
10 min
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Pizza
Any style of pizza