04 January 2013,01:45 by

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Serves :

Preparation Time :
10 minutes

Cooking Time :
20 minutes

Preparation Method :

  • Place the milk and cream in a bowl over a pan of simmering water, or in a heavy-bottomed medium saucepan over low heat. Bring to a simmer and remove from the heat.
  • Combine the sugar, eggs, egg yolk and cornflour in a medium bowl.
  • Slowly whisk the hot milk and cream into the sugar mixture. When smooth, cook over medium heat, until the mixture begins to thicken, whisking constantly.
  • Bring the thickened mixture to the boil and cook for a minute. Remove from the heat and stir in the vanilla essence with lemon zest.
  • Set the strainer over a clean bowl and strain the pastry cream to get out any lumps.
  • Press a piece of plastic wrap against the surface of the pastry cream and refrigerate until needed.


  • 200 ml whole milk 
  • 100 ml whipping cream
  • 100 grams sugar 
  • 3 tablespoons cornflour
  • 1 teaspoon vanilla essence
  • 2 large eggs, lightly beaten
  • 1 large egg yolk, lightly beaten
  • Zest of 1 lemon

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