Ingredients
Sweets’ components
707 milliliters of dairy product
50 grams of sugar substitute (or 100 grams of sugar, depending on your preference)
combine 30 grams of cornstarch with 10 grams of vanilla sugar.
There are three egg yolks.
Zucchini powder to taste
Powdered cinnamon (for dusting)
Preparation
Get the milk ready:
Combine the milk and zest of the lemon in a saucepan. Be cautious not to boil when heating over medium heat.
Combination of egg yolks: In a another bowl, combine the sugar, vanilla sugar, and egg yolks and whisk until smooth. Blend in the cornstarch.
Mixing the components: Take the lemon zest out of the milk that has been heated. Gradually whisk in the egg yolk mixture to the milk while cooking over medium heat, until a thick cream forms.
Allow the cream to cool completely before transferring it to a glass form. Set it aside in the fridge for about an hour after that.
Final Touch: After the dessert has chilled in the fridge, take it out and dust it with cinnamon powder.
Continued on next page 👇(page 2)👇
