Pastry cream called crema pasticcera in Italy
- 0,5 l milk [1 lb]
- 225 g sugar [0.5 lb]
- 30 g flour [0.07 lb]
- 5 egg yolks
- Zest of lemon
In a saucepan break the eggs, add half the sugar and lemon zest (if you want also a little bit of cinnamon).
Whisk the mixture and then add the flour, stirring continuously.
Bring to the boil in a pan the milk and half of the sugar (and mix).
Remove from heat an dadd the mixtur ewith th eeggs while continuing to amalgamate everything with a pastry chef whisk.
Allow to cool.