Prepare the egg-sugar mixture:
In a bowl, mix the egg yolks, sugar, cornstarch and vanilla sugar.
Whisk until smooth.
Stir in the hot milk:
Remove the lemon zest from the milk.
Slowly pour the hot milk into the egg mixture, whisking constantly to avoid lumps.
Thicken the cream:
Pour the mixture back into the saucepan.
Cook over low heat, stirring with a whisk, until the cream thickens.
Cool the cream:
Remove the saucepan from the heat and whisk vigorously to cool slightly.
Transfer the cream to a bowl and cover with plastic wrap directly on the surface to prevent a crust from forming.
Refrigeration:
Let it cool to room temperature, then place the cream in the refrigerator to cool completely.
Tips for a perfect cream
Flavoured milk: If you prefer another flavour, replace the lemon zest with a split vanilla pod infused in the milk.
Ideal texture: If the cream has lumps, pass it through a sieve before cooling it.
Storage: The pastry cream can be stored for 2 to 3 days in the refrigerator in an airtight container.
With this simple and quick recipe, you will obtain a velvety pastry cream that will delight your guests. Ready to enhance your pastry creations, it will quickly become a must-have for your homemade desserts. 😊🍰
