TOTAL TIME 30 minutes DIFFICULTY easy
INGREDIENTS:
500 g whole milk
120 g sugar
6 yolks
40 g rice starch
1 vanilla pod
zest of ½ lemon
DIRECTIONS:
Place a large enough bowl in the freezer.
First put a saucepan with the milk, vanilla bean, vanilla seeds and lemon zest on the fire. The pod is cut with the tip of a small knife in half lengthwise and the seeds are extracted. As soon as it starts to simmer, remove from the heat and let it rest.
In the meantime, put the sugar and the yolks in a bowl and whisk them until the mixture becomes frothy and light. Still stirring, add the milk, to which you will have removed the lemon zest and vanilla pod and, subsequently, the sifted rice starch a little at a time.
Put everything back on the heat and bring to the boil on a low heat, stirring constantly until the cream has thickened. Pour the cream into the bowl previously placed in the freezer and stir until the cream cools as quickly as possible. If you don't use the cream immediately, cover it with cling film and put it in the fridge.
You can keep the pastry cream for 2-3 days in the refrigerator.
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