Pastry cream

To prepare the pastry cream first put a glass bowl in the freezer. Now cut the seeds out of the vanilla pods 1 and cut the pods into pieces 2. Pour the milk into a pan and add both the seeds 3 and the vanilla pods.

Cut the rind from the lemon, taking only the yellow part, and put it in the pan 4. Turn on the burner and heat it all together at a boil, stirring from time to time. In another saucepan, pour the yolks, sugar and rice starch 5. Using a soft whisk, stir to obtain a smooth, creamy consistency 6.

As soon as the milk is close to boiling, add it into the yolks in 3 parts, filtering it with a strainer 7 and constantly stirring with a whisk 8. Put back on the burner and stir continuously until it thickens 9.

To cool it quickly, take the bowl out of the freezer and pour the cream inside 10. Stir with a whisk very quickly, until you have brought the cream to 120° F (50° C), below the cooking point. You need to have a smooth and very shiny cream 11. At this point the custard is ready 12, you can use it or store it in the fridge by covering it with plastic wrap.