¼ cup water (60 ml)

4 large egg yolks

80 g sugar 

400 ml whole milk (Divided)

½ cup heavy (whipping) cream 

2 tsp pure vanilla extract

Bloom gelatin in 1/4cup water. Make custard with standard procedure, using only half the milk on the heat, add the rest later with vanilla and cream. 

pie crust- https://sallysbakingaddiction.com/baking-basics-homemade-buttery-flaky-pie-crust/
(halve recipe and blind bake)

1 cup flour
1/4 cup almond meal 
1/2 cup powdered sugar 
Pinch of salt
1 tablespoon lemon zest + orange zest 
Vanilla
70 g unsalted butter, cubed and chilled 
1 large egg 
Refrigerate for an hour, bake at 160 degrees till golden brown, with pie weights.