150 g of whole milk

• 100g of fresh liquid cream

• 70 g of egg yolks (about 4)

• 50 g of sugar

• vanilla (extract)

• grated peel of 1 lemon

• 1 pinch of salt

• Cardamom (cca 15g) smashed in mortar

First of all, heat the milk, cream, vanilla & cardamom over a low heat.

Then separately, beat the egg yolks with the sugar and the previously grated lemon peel with a fork. Please beat lightly, without incorporating air, so avoid whisks.

When milk and cream have come to the boil, remove from the heat and slowly add to the egg yolks, filtering them while pouring them in slowly.

Finally, place the egg and milk mixture on the heat and mix very slowly with the 

spatula, until you obtain a smooth cream.

Continue cooking until it reaches 82° if you have a kitchen thermometer

Then filter the cream obtained again into a clean and very cold bowl, place foil on surface (contact) to avoid a crust