Pasticciotto

Begin by preparing the crema pasticcera. In a medium saucepan, gently heat 500g of whole milk with 5g of lemon zest until just simmering. Do not boil.

In a separate bowl, whisk together 120g of granulated sugar, 80g of egg yolks, and 40g of 00 flour until smooth and pale.

Slowly temper the hot whole milk into the egg yolk mixture, whisking continuously to prevent the egg yolks from scrambling. Pour the mixture back into the saucepan.