Pour the milk into a saucepan.
Add the whole zest of 1 lemon, being careful not to remove the bitter white part. Place the pot on the stove and bring the milk to a boil.
Meanwhile, in a bowl, beat the egg yolks with the sugar and vanilla using a hand whisk.
Add the sifted cornstarch and mix again to combine.
When the milk is almost boiling, remove it from the heat and pour in the egg yolk and sugar mixture, stirring continuously.
Put it back on the heat and cook for a few minutes, stirring continuously, until you obtain a cream of the right consistency.
Pour the custard into a large, shallow pan or glass container, spread it out and cover with cling film.
Use your custard to garnish a dessert or simply enjoy it by the spoonful.
see the continuation on the next page
