Crema Pastelera

Method

1. Add milk to a saucepan, cut open the vanilla bean lengthwise and add it to the milk.
2. Heat the milk over medium heat until it comes to a boil, then remove from heat.
3. In a bowl, beat the egg yolks with the sugar until the mixture becomes pale and the sugar is fully dissolved.
4. Add the cornstarch to the egg mixture and mix well.
5. Gradually add a small amount of the cold milk (reserved from the total) to the egg mixture, stirring to incorporate.
6. Add a piece of lemon peel to the warm milk.
7. Pour the egg mixture into the milk and return the saucepan to low heat.
8. Cook, stirring constantly, until the cream thickens and has a smooth texture.
9. Remove from heat and continue stirring for 2-3 minutes to prevent lumps.
10. Remove the vanilla bean and lemon peel.
11. Pour the cream into a glass dish to cool before using.