4 egg yolks (80 g)
120 grams of sugar
25 grams of flour
25 gr of corn starch
1 vanilla bean (or 1 lemon zest)
500 ml of milk
250 ml of fresh cream
In a bowl, beat the egg yolks with the sugar, then add the flour and starch. Add a little milk, then heat the remaining amount with the vanilla (or lemon zest).
Bring to a boil and then add the mixture with the eggs.
Stir and let it thicken, then put the cream to cool by covering it with cling film.
Beat the cream and add the two creams.