Lemon Magnolia

First, make the custard. Combine the milk, sugar, flour, cornstarch, egg yolk, and lemon zest in a saucepan. Cook over medium heat, stirring constantly, until thickened.

Remove from heat, stir in the butter and vanilla, and mix well. Cover with plastic wrap pressed directly onto the surface and let it cool completely.

Whip the cooled custard together with the heavy cream until light and fluffy.

For the lemon sauce, combine all the ingredients in a small saucepan, bring to a boil, and simmer until thickened.

Crush the ladyfingers into a fine crumble.

Spoon a tablespoon of the biscuit crumble into the bottom of each ramekin and press down evenly. Add a layer of the custard, top with another layer of crumble, and finish with a final layer of custard.