First cut the vanilla pod and extract the seeds.
Pour milk and cream into a saucepan and add the vanilla seeds and lemon peel. Also add the etched and emptied vanilla bean seeds.
Put on the fire and start cooking.
Separately, lightly beat the egg yolks with the sugar and place them in another small saucepan.
Also add the salt, continuing to mix with a spatula (do not add air, so avoid whips).
When milk and cream have come to the boil, add them slowly to the yolks, filtering them as you pour them.
Always mix very slowly with the spatula, until obtaining a homogeneous cream.
Continue cooking until you reach 82 ° if you have a kitchen thermometer, or until, dipping a teaspoon into the cream, pulling it out will not be veiled in cream.
At this point, filter the cream into a clean bowl, so as not to continue cooking in the hot saucepan.
When the English cream has cooled down, cover it with food contact film, place it in the fridge and let it cool completely before serving.
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