Homemade Pastry Cream with Lemon Zest & Vanilla
Silky and fragrant, this classic pastry cream is the foundation of countless French desserts. Infused with lemon zest and vanilla, it fills tarts, éclairs, and layer cakes beautifully. Master it once and you'll reach for it time and again.
🛒 Ingredients
1 servings
- 500 ml whole milk
- 3 egg yolks
- Zest of 1 lemon (yellow part only, avoiding the bitter white pith)
- 4 tablespoons granulated sugar
- 2 tablespoons all-purpose flour
- 1 teaspoon vanilla extract
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Directions
- 1
Pour the milk into a medium saucepan. Add the lemon zest and vanilla extract. Heat over low heat until hot but not boiling.
- 2
In a bowl, whisk together the egg yolks and sugar with a fork until the mixture turns slightly pale. Stir in the flour and mix until you have a smooth paste.
- 3
Remove the lemon zest from the hot milk. Gradually pour the warm milk over the egg mixture, stirring constantly to prevent the yolks from scrambling.
- 4
Pour everything back into the saucepan and cook over low heat, stirring continuously with a wooden spoon or whisk.
- 5
Keep stirring until the cream thickens enough to coat the back of a spoon. Remove from heat and allow to cool before use.
💡 Chef's Tip
To prevent a skin from forming as it cools, press a sheet of plastic wrap directly onto the surface of the cream. Store in the refrigerator for up to 48 hours.
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