Difficulty: Easy
Bring the milk, sugar, and lemon zest to a boil. Let it cool completely, then remove the zest.
In a bowl, whisk the flour with the egg yolks. Gradually incorporate the flavored milk.
Cook over low heat, stirring constantly until the mixture thickens and the first bubbles appear.
Beat the egg whites to stiff peaks. Gently fold the hot cream into the whites while whisking.
Transfer to a deep, heatproof dish and sprinkle with icing sugar.
Caramelize under a hot broiler for a few minutes or use a hot cast iron plate for glazing.
Source: Les Bons Desserts by Baudoin
