2 cups whole milk
finely grated zest of ...
I think the lemon zing from the curd gives them a nice little bit of spark, but you could also do all sorts of other things to trick up your creme patisserie. Instead of lemon curd you could use dark or white chocolate, mascarpone and espresso or even Nutella.
Heat 1½ cups of the milk, lemon zest and sugar in a saucepan over a medium heat, whisk to dissolve sugar and bring to a simmer. While the milk is warming, whisk together the remaining milk with the egg yolks ...