TOOLKITS

MIXING BOWL, EGG SEPARATOR, SPRING-BEATER, GRADUATED PITCHER, BAIN-MARIE, MARISA (flexible spatula)

Ingredients
350 g fresh milk
120 g sugar
½ Madagascar Bourbon vanilla bean
1/3 lemon grated rind
100 g egg yolks (5 egg yolks)
25 g rice starch

Method
In a saucepan, boil the milk with the lemon rind and the vanilla bean. In the bain-marie, blend the egg yolks with sugar and rice starch. Add the hot milk in the bain-marie and finish cooking, stirring constantly with a whisk. Quickly cool the pastry cream by placing it in a bowl just removed from the freezer and continue stirring in order to prevent clotting until it reaches 50 °C. Place in a bowl covered with cling-film and store into the fridge.

NOTE: a good pastry cream should never be too solid or rough. Ideally, it should be smooth, soft and ... creamy.