Mix the cream with the milk, the egg yolk, the sugar and the corn starch.
Then cut the vanilla pod in half and scrape out the seeds. Add both to the pan together with the zest from the lemon. I use a fine microplane, but you can also use a super thin peeler. Now mix it well and while stirring bring this to a boil to thicken it.
Because the fat content is so high it’s possible the cream might split, to fix this just add a splash of water and mix it till it’s full emulsified.
After that pass it through a fine sieve that remove the lemon zest. Using a ladle will make this a lot easier. Then cover it and let it cool down in your fridge.
Once cold transfer it into a piping bag that’s fitted with a small round nozzle and keep it in your fridge for later.Â
