Pastry Cream (Crema Pasticcera)

Ingredients

1 Litre (34 fl. oz.) Whole Fresh Milk
8 Egg Yolks
300 gr. (10.58 oz.) Refined Sugar
60 gr. (2.11 oz) 00 Flour
40 gr .(1.4 oz.) Corn Starch
½ Lemon Zest
½ Vanilla Pod
Garnish
Some Caramelized Pistachios
Some Chocolate Corn Flakes
Red Currant

VIDEO RECIPE
Pastry Cream (Crema pasticcera)

Separate the yolk from the albumen, put them into a large bowl,
add sugar and whisk until sugar is fully mixed then add flour, the corn starch and stir until well combined
Pour the milk into a large saucepan, scrape out theVanilla seeds, put them into the saucepan
adding Vanilla pod and the lemon zest
Boil up the milk over a high heat
When it begins to boil, turn heat to medium, remove lemon zest and Vanilla pod
Now lower the heat and pour the batter into the saucepan whisking constantly
When you'll see bubbles rising softly up to the surface remove the pan from the heat, pour the pastry cream on a salver, spread it well and cover immediately with plastic wrap
Let it cool to room temperature and put into the fridge for about 2 hours
Remove the pastry cream from the fridge, transfer it to the pastry bag and put a little into the bottom of a glass, add some caramelized pistachios, another pastry cream layer, some chocolate corn flakes, a small sugar decoration and top with red currant