Lemon custard

Preparation

1. Bring the milk to a boil and remove from heat

2. Infuse the lemon peel in it and let stand covered until the milk cools

3. Strain through a fine strainer.

4. Beat the eggs with the sugar and cornstarch until a homogeneous mixture is obtained and lighten with a little milk

5. Add this cream to the rest of the milk and, stirring constantly, bring to a boil over low heat until the cream thickens.

6. Add the custard in the desired pots and let cool

7. Once cold, we take them to the fridge

8. We can accompany with a little lemon jam.