¾cupcream (heavy, whole or whipping cream - at least 30% fat)
1-2mediumlemons peel only try not to get any white part of the lemon (if using lemon extract then use 1 lemon)
4largeegg yolks (room temperature)
½cupgranulated sugar
½teaspoonvanilla extract (or lemon if you prefer)
2½tablespoon all purpose flour
Instructions
In a medium pot, add the milk, cream and lemon rind, heat until until very hot but do not boil. Remove from heat and let cool to warm.
In a medium whisk together until smooth the egg yolks, sugar, flour and vanilla Place the pot over medium / low heat, pour the warm milk/cream through a sieve to remove the lemon rind (discard), whisk continuously until thickened.
Move the pastry cream to a heat resistant bowl. Cover with plastic wrap (make sure the plastic touches the cream mixture)and refrigerate for at least 2 hours before using. Enjoy!
Depending how long you leave the cream in the fridge you may want to whip it for about 30 seconds to get it nice and creamy again.
Notes
You can keep this crema pasticcera in the refrigerator covered for 4-5 days. If a skin forms on the top while in storage, just scrape it off gently with a butter knife. Do not mix it in with the pastry cream, as it will cause unpleasant lumps.Do not freeze your leftovers. Upon thawing it tends to separate and curdle.