1 lt. milk
8 egg yolks
10 tablespoons sugar
1 lemon zest
2 tablespoons corn starch
Use a saucepan to bring the milk, 4 tablespoons sugar and lemon zest to a boil.
Meanwhile use a salad bowl to cream the 8 egg yolks, 2 tablespoons of sugar and the corn starch.
Once it is ready take a ladle of milk and pour slowly into the eggs.
Once mixed, pour into the saucepan and stir at all times.
Let it simmer for 5 minutes. Use a strainer to strain and pour into a bowl. Let it cool.
Then put into the freezer, for at least one hour before you serve.
When serving, sprinkle the rest of the sugar and brown it.