Ingredients for about 750 g of pastry cream
5 organic egg yolks
5 tablespoons of sugar (110 g)
5 glasses of milk (600 ml)
5 tablespoons of “00” all-purpose flour (90 g)
The zest of one organic lemon
In a bowl, whisk the egg yolks and the sugar, mix with a blender until smooth, then add the flour and the milk and continue stirring. Pour the mixture into a steel pot through a sieve. Put the pot on to heat at a low level. Add the lemon zest, stirring constantly with a wooden spoon. If lumps form, remove the pot from the heat and stir rapidly until the pastry cream becomes smooth. Put the pot back on to heat, and after few minutes the cream will start to boil slowly. Once the cream thickens, you should be able to see the bottom of the pot – at this point, the pastry cream is cooked. Remove the lemon zest and discard, pour the pastry cream into a glass or ceramic container and let it cool. When the pastry cream cools, it will form a thin crust on the top. Stir the cream before enjoying it.