Hey Nick thank you for sharing yr recipe my daughter Stacy loves pastry cream so I am gonna surprise her for sure. God bless you and yr channel from my island of Trinidad in d Caribbean we have a sweet tooth here come visit smtimes ok❤❤❤❤❤
As a child, my mum prepared her Italian version of pastry cream with lemon rind, no pith. She added the rind with the milk instead of adding vanilla bean. Remove the rind when adding the milk to the egg yolk mixture or just leave it in and stir cream with a wooden spoon than a whisk. My mum loves eating the lemon rind, even now, at the age of 90. I make the pastry cream now. Our eggs are darker probably because they are free-range, meaning they are not locked up in cages. Eggs range from caged to free-ranged, and that varies as well. Happy baking! Nick is just great to watch 😊
