Lemon cream

Ingredients for 4 people:

1 lemon
500 ml milk
100 g sugar
50 g flour
3 eggs
candied lemon peel for garnish
salt.

Whip a whole egg with just two egg yolks and sugar:
work until a light and fluffy mixture is obtained.

Add the flour you have sifted and season with salt.

In a warm saucepan, the milk with lemon zest and add it to the egg and sugar mixture.

Pour the amalgam into a saucepan and cook in a bain-marie, stirring with a wooden spoon to avoid lumps.

When cooked, leave the cream in the fridge to cool for a couple of hours.

Serve the cold cream in cups and garnish with candied lemon peel.

(Nicola Batavia)