Ingredients:
500 g whole milk
2 medium eggs
100 g sugar
50 g 00 flour (or cornstarch)
Zest of 1 lemon
Preparation:
Heat the milk:
Pour the milk into a saucepan, add the lemon zest and heat the milk until it is warm, without boiling.
Prepare the egg mixture:
In a bowl, beat the eggs with the sugar using the whisk until the mixture is fluffy.
Add the sifted flour a little at a time, stirring to avoid lumps.
Add the milk:
Remove the lemon zest from the hot milk. Pour half of the milk into the egg, sugar and flour mixture, stirring well.
Cook the custard:
Pour the mixture back into the saucepan with the remaining milk. Stir well with a whisk and cook over low heat, stirring constantly, until the custard begins to thicken.
If lumps form, you can use an electric whisk on low speed.
Cool:
Once the cream has thickened, remove it from the heat and pour it into a bowl.
Cover with cling film, making sure it touches the surface of the cream to prevent a skin from forming.
Storage:
Let it cool completely before using the cream for your sweet recipes.
Use: This custard is perfect for filling cakes, cream puffs and various desserts.
