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In a saucepan, heat the milk with the lemon zest over low heat until it begins to steam. Remove from heat and let sit for 10 minutes to infuse.
Whisk the Yolks:
In a separate bowl, whisk together the egg yolks, sugar, cornstarch, and a pinch of salt until smooth and pale.
Combine and Cook:
Slowly pour the warm milk into the egg mixture, whisking constantly. Return everything to the saucepan.
Thicken the Cream:
Cook over medium-low heat, stirring continuously with a whisk until the cream thickens and becomes glossy (about 8–10 minutes). Do not let it boil.
Finish and Cool:
Remove from heat, stir in the vanilla extract if using, and pour the cream into individual serving cups or a large bowl. Cover with plastic wrap directly on the surface to prevent skin from forming.
Chill and Serve:
Let it cool at room temperature, then refrigerate for at least 2 hours before serving.
Serving and Storage Tips:
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