Ingredients for 6 serves
1/2 litre milk
80 g butter
75 g sugar
3 egg yolks
75 g flour
lemon rind-without any white
Bring the milk to boiling temperature in a medium sized saucepan.
If you want to flavour it with lemon or vanilla heat the milk with the flavours inside and remove them before making the
cream. Alternatively you can cut the lemon rind into very fine slivers and leave them in the cream.
In another pan, work the sugar and eggs together with a whisk until white and frothy and then add the flour little by
little, stirring constantly with a wooden spoon.
Pour the boiling milk gently onto the egg mixture, stirring all the while with a whisk and then put it back onto the heat
and stir with a wooden spoon. In a short time you will see it start to thicken.
When it is nearly boiling, lower the heat and simmer for five minutes, stirring so that it does not stick to the bottom.
Remove from heat and allow it to cool.
Pastry cream forms a thick skin when it cools so you should give it an occasional stir until it is cool enough for filling.