Preparation time 30 minutes
400 ml of milk
100 ml of fresh cream
5 egg yolks
100 grams of vanilla sugar (*)
2 lemon peels
40 grams of gluten-free flour (I used the BiAglut flour)
(*) store the white sugar in a jar containing a vanilla bean
Boil milk and cream with 2 lemon peels. When the milk is hot remove the peels.
Meanwhile, beat the egg yolks with the sugar (lightly with a hand whisk), combine the gluten-free flour and then the milk a little at a time.
Put everything back on the heat and cook the cream until it thickens.
Put the cream in a bowl and cover with film, directly in contact with the cream. To let cool the cream in the correct way and to avoid the formation of bacteria: take a larger bowl, fill it with ice and put over it the bowl with the cream. When is cold, put the cream in the refrigerator for 2 hours before using it.