Pastry Cream

• 1 litre milk
• 160 gr egg yolk
• 150 gr sugar
• 70 gr cornstarch
• strips of lemon zest (use the entire lemon)
• 2 sticks of cinnamon

• Heat the milk over medium heat with the sugar, cinnamon and lemon zest

• In a bowl, mix the egg yolk with the cornstarch

• When the milk starts to boil. pour it into the egg yolk and corn starch and mix

• Return the mixture to the pot and cook on low heat, stirring constantly until a creamy texture develops