Lemon and vanilla cream with shortbread crumble - Fleur de Sel
For 4 people
Preparation time: 20 minutes
Cooking time: 10 minutes
60cl of milk
20cl of double cream
1 tbsp of cornflour
5 tbsp of sugar
The flesh from a vanilla pod
The zest of a lemon
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.