Diplomatic cream

Procedure

Chill the bowl for 20 minutes in the refrigerator. Pour the cream and using an electric whisk whip the cream In a saucepan bring the milk with the lemon zest to the boiling limit while in a second saucepan whisk the egg yolks and sugar. Add the flour and mix. Pour the milk slowly, continuing to stir. Return the pan to the heat until the cream has thickened. Put it in a bowl and cover it with a layer of cling film. When it has cooled, take another bowl and prepare the Chantilly cream, whip the cream with the sugar. Finally add the custard prepared previously, and mix gently.