Custard of Enza

The preparation is very simple but it must be followed strictly to a success. Add sugar to yolks until formation of a compound is homogeneous and soft. Add the flour setacciandola with the tool and stirring continuously with a wooden spoon to avoid lumps (if you are, keep handy a fork and mix a little with this). When the mixture is smooth and soft, pour cold milk slowly, stirring constantly. Add the lemon zest (or more if you prefer a more aromatic and fresh cream) and the vanilla. Be careful not to scrape the white part of the peel of the lemon, which is very bitter.

Bring all to a boil on low heat and stirring constantly. To a boil, lower the heat and simmer: you can adjust the density of increasing permanence in boiling from a minimum of 2 minutes to a maximum of 4-5 minutes.