Custard Cream

Method

1. Pour the milk into a saucepan. Add the vanilla seeds and the pods cut into small pieces, and the lemon zest (yellow part only). Turn on the heat.
2. In a separate bowl, combine the egg yolks, sugar, and rice starch (or cornstarch for a firmer cream). Mix gently with a whisk until smooth; do not whip.
3. When the milk reaches a boil, strain it through a sieve and pour it slowly over the yolk mixture in three additions, stirring constantly to achieve uniform density.
4. Return the mixture to the heat and cook, stirring continuously with the whisk without applying force, until the cream thickens and becomes shiny.
5. To cool it quickly, transfer the cream to a container that has been placed in the freezer, and bring the temperature down to 50°C (122°F).
6. The cream is ready when it remains glossy. Cover with plastic wrap and store in the refrigerator at 0-4°C (32-39°F) until use.