Pastry Cream

Cooking Instructions

1. Combine the milk, vanilla bean, orange and lemon zests, cinnamon stick, and 2 tablespoons of the sugar in a saucepan and gradually bring to a boil, stirring often. (Stirring prevents the milk from scorching.) Meanwhile, in a mixing bowl, whisk together the remaining sugar and the cornstarch. Add the eggs and whisk to mix.

2. Whisk the scalded milk into the egg mixture in a thin stream. Return the mixture to the pan and bring to a boil, whisking steadily. Reduce the heat and cook until thickened, about 2 minutes. The mixture should bubble.

3. Remove the vanilla bean, citrus zest, and cinnamon stick with tongs Press a piece of plastic wrap on top of the cream to prevent a skin from forming. Make a slit in the top to allow the steam to escape. Let cool to room temperature.