Cannoncini alla Crema

To prepare the crema pasticcera, begin by gently heating the Whole milk in a saucepan with the split Vanilla bean and the Lemon zest until it simmers. Remove from heat and let infuse for 10 minutes, then remove the vanilla bean and lemon zest.

In a separate bowl, whisk together the Egg yolks and Granulated sugar until pale and creamy. Gradually add the 00 flour, mixing until no lumps remain.

Slowly pour the warm Whole milk into the egg mixture, whisking continuously to temper the eggs. Return the entire mixture to the saucepan and cook over medium heat, stirring constantly with a whisk, until the crema pasticcera thickens to a custard-like consistency. Do not boil.