Fresh Lemon Corn Custard - Cooking by the Book

Ingredients

• 1 ¾ cups milk
• 1 tablespoon finely grated lemon zest
• ¼ cup heavy cream
• 2 cups fresh corn kernels (about 4 ears)
• 2 tablespoons unsalted butter, at room temperature
• 2 tablespoons all-purpose flour
• 2 tablespoons sugar
• ¾ teaspoon salt
• ¼ teaspoon ground coriander
• ¼ teaspoon cayenne pepper
• 3 large eggs