4 egg yolks
50g of plain white flour
½ litre of milk
100g of sugar
The grated peel of one lemon
Optional, a teaspoon of vanilla
Place the egg yolks into a large casserole dish adding in the flour and the sugar mixing continuously as you pour in the cold milk until it is creamy.
Add in the grated lemon peel and mix again.
Place the casserole on a medium heat stirring all the time.
When the cream starts to boil lower the heat and continue cooking for a further 2 minutes.
Remove from the stove and pour into a large bowl or into individual bowls and place in the fridge to set.
When serving you can decorate it with chopped up strawberries or nuts
It is also delicious on its own
Zia Mirella also uses this cream recipe as the base for when she prepares fruit tarts.