1/2 cup (105 g) sugar

2 tbsp cornstarch

1 tbsp unbleached all-purpose flour

2 eggs

2 cups (500 ml) milk

1 tsp (5 ml) vanilla extract

1/2 lemon, zest finely grated

1/2 orange, zest finely grated

2 tbsp raisins

In a pot off the heat, whisk together the sugar, cornstarch and flour. Add the eggs and whisk until smooth. Add the milk, vanilla and zests. Bring to a boil over medium heat, whisking constantly, making sure to scrape the bottom and sides of the pot. Transfer to a bowl and add the raisins. Cover with plastic wrap directly on the surface of the pastry cream and let cool while you prepare the crust.

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