Servings: 2.25 cups
Equipment
Ingredients
- 1 3/4 cups milk ~420g
- 2 lemons medium
- 4 egg yolks medium or large (about 60-70g)
- 4 tablespoons cornstarch ~40g
- 7 tablespoons sugar ~87g
- 1 teaspoon vanilla extract
- 2 tbsp unsalted butter ~28g
Instructions
- Wash Lemons: Rinse under running water and optionally soak in a baking soda solution to remove pesticides.2 lemons
- Zest and Juice: Use a microplane or zester to remove the zest, then juice the lemons.
- Infuse Milk: Heat the milk with lemon zest until bubbles form at the edges, then turn off the heat and let it steep for 20-30 minutes.1 3/4 cups milk
- Mix Yolks: While the milk heats, whisk yolks, cornstarch, and 2 tablespoons of the milk mixture (while it's still lukewarm) in a bowl.4 egg yolks, 4 tablespoons cornstarch
- Boil Milk: Add the vanilla extract and sugar to the infused milk and bring it back to a boil, then remove from heat.1 teaspoon vanilla extract, 7 tablespoons sugar
- Temper Yolks: Slowly add hot milk to the egg mixture, whisking constantly to avoid curdling.
- Cook Cream: Return the mixture to the pot and cook on low heat, stirring constantly until thickened and bubbly.
- Finish Cream: Remove from heat, whisk for an additional minute.
- Add Butter and Lemon Juice: Stir in butter until melted, then add the lemon juice.2 tbsp unsalted butter
- Taste and Adjust: Test the flavor and adjust sweetness or tanginess as needed.
- Strain (Optional): Strain to remove zest or any lumps for a smoother texture.
- Cool and Chill: Cover with plastic wrap touching the surface and cool at room temperature for 30 minutes, then refrigerate.
- Prepare for Use: Whisk chilled pastry cream until smooth before using.
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