Cream in a double boiler

Break two eggs in one terrinetta and four reds.

Sbatteteli with powdered sugar and add the warm milk, flavoured with lemon zest in infusing, or with nothing of vanillin.

Pour the milk over the eggs, a tablespoon at a time, stirring with a wooden spoon or whisk.

Pass the cream through a sieved, carefully remove the foam that will be formed and pour the mixture into a buttered and smooth the capacity of one litre.

Put the mold into a container filled with hot water-the water must reach a couple of fingers from rim – and cook in a double boiler on the stove, or in the oven.

Water, while remaining hot, must never boil.

The cream should cook for about an hour.

When you will see that is wrinkled, remove from the water bath, let it sit for about 10 minutes and then remove from pan and into the pot.

The cream in a double boiler you can serve it warm, but cold is preferred.