Difficulty:[usr 1]
Boil the milk with the sugar and the lemon zest cut into ribbons.
Leave to cool completely and remove the lemon zest.
Put the flour in a terrine, first dilute with the egg yolks then gradually add the flavored milk.
Thicken over low heat, stirring constantly until the first broth.
Pour the hot cream over the stiffly beaten egg whites, whisking.
Arrange the cream in a deep heat-resistant dish, sprinkle with icing sugar.
Caramelize either by placing the dish for a few minutes under the broiler of a hot oven, or by glazing as before, with the plate of a cast iron.
Source:Les Bons Desserts. Baudoin
