Combine sugar, cornstarch and salt in medium sauce pan on medium/low heat.

Whisk continuously and add a 1/4 cup of cream and continue to whisk until smooth.

Once smooth gradually add remaining cream with the eggs and continue to whisk until small bubble begin to appear around the edge of the sauce pan then lower heat and add and add lemon zest.

Continue to stir with a spatula while scraping the bottom to make sure nothing burns to the bottom for another 3-5 minutes.

Remove from heat and let sit for about 30 second, add both the vanilla and chia seed and stir well.

Place in a medium size bowl or into 4 ramekins and refrigerate for 2 hours.