Crema Pasticcera

Directions

1. 1
   Stir together the milk and lemon zest in a small saucepan.
2. 2
   Heat over medium-low heat, stirring, just until small bubbles appear at the edges.
3. 3
   Remove the pan from the heat.
4. 4
   Put the egg and yolks and the sugar in the bowl of an electric mixer fitted with the whisk attachment.
5. 5
   Beat on high speed until pale, 3 to 4 minutes.
6. 6
   Reduce the speed to low.
7. 7
   Add the flour and vanilla.
8. 8
   Beat until just combined.
9. 9
   Beat in the hot milk mixture.
10. 10
    Raise the speed to high; beat 1 minute more.
11. 11
    Transfer the pastry cream to the saucepan.
12. 12
    Cook over medium heat, whisking constantly, until the mixture has thickened, 2 to 3 minutes.
13. 13
    Transfer the warm pastry cream to a bowl.
14. 14
    Place a piece of plastic wrap directly on the surface.
15. 15
    Refrigerate until chilled, about 2 hours, or up to 1 day.