Recipe information
Yield
Makes 3 cups
Ingredients
Preparation
Step 1
Stir together the milk and lemon zest in a small saucepan. Heat over medium-low heat, stirring, just until small bubbles appear at the edges. Remove the pan from the heat.
Step 2
Put the egg and yolks and the sugar in the bowl of an electric mixer fitted with the whisk attachment. Beat on high speed until pale, 3 to 4 minutes. Reduce the speed to low. Add the flour and vanilla. Beat until just combined. Beat in the hot milk mixture. Raise the speed to high; beat 1 minute more. Transfer the pastry cream to the saucepan. Cook over medium heat, whisking constantly, until the mixture has thickened, 2 to 3 minutes.
Step 3
Transfer the warm pastry cream to a bowl. Place a piece of plastic wrap directly on the surface. Refrigerate until chilled, about 2 hours, or up to 1 day.
