Lemon pastry cream is a creamy, tangy filling. It has a smooth and velvety texture and a bright and zesty flavor. Chocolate pastry cream, on the other hand, is a rich and decadent filling.
They both pair well with that pairs well with a variety of desserts, such as cakes, tarts, cupcakes, and pastries, or simply serving on their own as a dessert.

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Ingredients:
2 cups plus just a little more whole milk (250 ml)
1 cup granulated sugar (200 g)
1/2 cup flour plus 1 tablespoon (75 g)
4 egg yolks (save whites to make meringues)
Peel of 1/2 lemon

Directions:
1. Chocolate custard add a few tablespoons of Dutch-processed cocoa powder
2. In a medium saucepan add your sugar, egg yolks, and flour whisk and if the mixture is thick slowly add a little milk and keep whisking until light and frothy.
3. Once you have added all the milk add the lemon peel and count how many pieces because you’ll remove them later.
4. Move on medium heat and stirring clockwise cook until thickens about 7 minutes.
5. Now remove the peel.
6. Divide between 2 bowls and in one add the cocoa powder to make the chocolate custard.
7. Cover with plastic wrap and refrigerate.
8. Perfect to garnish cakes. Check out my rum cake recipe or St Joseph’s Zeppole.

Enjoy!