I have tried may different pastry cream recipes but noting compares to how my mother taught me to make it! This is a delicious recipe that can be adjusted to suit any dessert. For example, instead of lemon peels you can use any extract you like to give the cream another flavor.
If you're not using a scale, when measuring the flour it is very important to use the spoon and level method to get the correct amount of flour. Fluff up the flour with a spoon and then spoon it into a measuring cup, overfilling it a bit. Then using a straight edge level it off.
To a bowl, add sugar and flour and whisk together. Add the egg yolks and a small splash of warm milk. Mix with a hand mixer until light in color and a paste forms.
Add small amount of milk at a time mixing well with each addition. Once the mixture is liquid, you can add the rest of the milk with the mixer running.
Once all the milk has been added, transfer the mixture to a sauce pan, add lemon peels and cook on medium heat until thickened.
Pour into a bowl, remove lemon peels and cover with plastic wrap to prevent a skin from forming. Place into the refrigerator to set.
**If using vanilla flavoring, heat the milk with a vanilla bean pod in it then remove the vanilla bean and scrape out the inside and add to the milk and stir. Continue with the recipe. **If using Vanilla extract, add 1-2 tsp in after the cream has finished cooking. And stir well to combine.