Pastry Cream

Method

1. To prepare the pastry cream, calculate the base ratios: per egg yolk, 100 ml of milk, 25 g of sugar, and 8.5 g of cornstarch. For this recipe, use 4 egg yolks, 100 g sugar, 34 g cornstarch, 400 ml milk, the vanilla pod skins, and lemon zest.
2. In a saucepan, place the milk, lemon zest, and vanilla pod skins. Heat over medium heat without boiling: when the milk starts to steam, turn off the heat and let it infuse to extract the aromas.
3. Meanwhile, in a bowl, whisk the egg yolks with the sugar until light and fluffy, dissolving the sugar.
4. Add the cornstarch to the yolks and mix gently, first with the mixer off to avoid splashes, then turn it on and mix until well incorporated.
5. Remove the lemon zest and vanilla pod skins from the milk. Set the lemon zest aside. Strain the milk through a fine-mesh sieve to remove any vanilla seeds.
6. Pour the hot milk in a thin stream into the yolk mixture, whisking continuously.
7. Transfer the mixture to a saucepan, add the reserved lemon zest, and cook over medium heat, stirring constantly, until the cream thickens and the frothy surface disappears.
8. Turn off the heat and continue stirring off the heat for about 2 minutes to lower the temperature.
9. Remove the lemon zest, pour the cream into a bowl, and stir with a whisk to cool it down quickly.
10. Sprinkle a light layer of sugar on the surface to prevent a skin from forming. Cover with plastic wrap and poke a few holes with a toothpick to let out condensation. Refrigerate for at least 2 hours.
11. After 2 hours, take the cream out of the fridge and stir it again with a whisk until it reaches a perfect, creamy consistency.