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teaspoon lemon zest
For the Custard Cream Filling
Custard Base
- 500 ml whole milk
- 1 vanilla bean or 2 teaspoons vanilla extract
- 5 egg yolks
- 100 g granulated sugar
- 40 g cornstarch
- 30 g unsalted butter
Whipped Cream
- 200 ml heavy cream
- 2 tablespoons powdered sugar
Equipment Needed
- Stand mixer with dough hook
- Large mixing bowls
- Rolling pin
- Thermometer
- Saucepan
- Fine mesh continue reading …
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