Lemon and vanilla cream with shortbread crumble - Fleur de Sel

Dilute the cornflour with 5cl of cold milk. Pour 55cl of milk and the cream into a pan, add the flesh from a vanilla pod and the zest of a lemon. Bring to the boil, leave to cool then filter.

Whip up the eggs and sugar in a large bowl until the mix turns white. Pour the filtered preparation, the beaten eggs and the diluted cornflour into a pan.

Heat on a low flame and allow to thicken.

Pour the preparation into small bowls. Leave them to cool completely before putting them in the fridge.