Pastry Cream

Method

1. Heat 3/4 of the milk with the vanilla bean (split open) in a saucepan over medium heat. Do not boil.
2. In a bowl, whisk the egg yolks with the sugar until pale and fluffy, about 2 minutes.
3. Add the cornstarch to the yolk mixture and whisk until smooth.
4. Add the remaining 1/4 of the cold milk to the yolk mixture and stir until homogeneous.
5. Once the milk is hot, add the lemon zest to the milk and stir.
6. Pour the yolk mixture into the hot milk, whisking constantly.
7. Cook over low heat, stirring continuously with a whisk, until the cream thickens and comes to a gentle boil.
8. Remove from heat and continue stirring for 2 minutes to prevent lumps.
9. Remove the vanilla bean and lemon zest.
10. Transfer the cream to a bowl, cover with plastic wrap directly on the surface to prevent a skin from forming, and let cool.