Pastry Cream

Method

1. In a bowl, combine the egg yolks and sugar. Whisk until well incorporated and slightly pale.
2. In a saucepan, heat the milk over medium heat until it is almost boiling. While the milk heats, grate the zest of the untreated lemon.
3. Add the grated lemon zest and vanilla extract to the egg yolk mixture. Stir to combine.
4. Sift the flour into the egg mixture and whisk until you have a smooth paste.
5. Once the milk is almost boiling, remove it from the heat. Gradually pour the hot milk into the egg paste, whisking constantly to prevent curdling.
6. Return the mixture to the saucepan and place over low to medium heat. Cook, stirring constantly with a whisk, until the cream thickens and coats the back of a spoon. This will take about 10-15 minutes of active cooking.
7. Remove the cream from the heat. To prevent a skin from forming, transfer the cream to a container and press plastic wrap directly onto the surface. Let cool completely before using.