Custard (for baking)

Bring the cream, milk, vanilla pod, lemon zest to the boil. Beat the egg yolks with the sugar until pale, then pour the hot milk and cream over, beating as you go. Strain custard into a jug, allow to settle for a few mins, then skim off any froth.

You can now use the custard in baked recipes. Pour the liquid into a pastry case and bake for 40 minutes until there is a slight wobble in the middle.