Millefoglie

Begin by preparing the Crema Pasticcera. Split the Vanilla bean lengthwise and scrape out the seeds. In a medium saucepan, combine the Whole milk, Vanilla bean seeds, and Lemon zest. Heat over medium heat until just simmering, then remove from heat and let infuse for 10 minutes. Remove the Vanilla bean pod and Lemon zest.

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

Slowly pour the warm Whole milk mixture into the egg yolk mixture, whisking continuously to temper the eggs. Return the entire mixture to the saucepan and cook over medium-low heat, stirring constantly with a whisk, until the Crema Pasticcera thickens to a pudding-like consistency. Do not boil vigorously. Remove from heat, transfer to a clean bowl, cover the surface directly with plastic wrap to prevent a skin from forming, and let cool completely in the refrigerator (at least 2 hours).