Marbled Cream

Beat the egg yolks with 1/2 cup all-purpose flour and cornstarch until the mixture is thick and clear

Gradually add the milk, beating constantly

Pour the cream into a large saucepan

Heat over low heat, stirring constantly, until warm but not boiling

Remove from heat and stir in lime zest

Allow the cream to cool slightly, stirring occasionally, to prevent a skin from forming on the surface

Place in a decorative serving dish

Heat 1/4 cup all-purpose flour in a saucepan over low heat, stirring constantly with a wooden spoon, until golden brown

Dip a fork into the caramelized sugar and let it drizzle onto the cream

Chill in the refrigerator for at least 3 to 5 hours before serving

If the caramelized sugar melts into the cream.