Milk with lemon zest in pans form and bring to a boil.
Stir the eggs with the sugar in a bowl, then pour the hot milk slowly into the eggs, stirring with a whisk.
Rinse the ramekins after they have cooled down, preheat the oven to 160 °C. Pour the mixture into the ramekins, then place them on a high baking tray or braisiere (place a cloth on the bottom of the tray beforehand).
Cover each ramekin with aluminum foil. Place the baking tray in the middle of the oven, then add about 2 cm of water. Poach the heads in the hot oven for about 30-40 minutes, adding evaporated water from time to time. After 30 minutes, pierce the mixture with a needle, if nothing sticks, the heads are cooked. Cool the heads, then loosen the edges with a sharp kitchen knife and turn the heads out onto plates.
Sauce: set aside 1-2 nice strawberries for garnish. Prepare the rest (e.g. hull, remove woody parts and dirt), cut roughly and mix with juice of one lemon, powdered sugar (possibly Grand Marnier) and honey.
Grand Marnier) and honey with a hand blender. Warm the sauce briefly to taste, then pour over the heads and garnish with a little pistachios and strawberries.
For 2 people: halve the ingredients.
Preparation time: 30 min.
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