Preparation :
Heat milk and lemon zest until almost boiling.
Whisk egg yolks with cornstarch and sugar.
Pour a little hot milk over the yolks and whisk vigorously. Continue pouring the milk into the yolks and whisking.
Return mixture to saucepan and heat over medium-low heat, whisking, for 10 minutes or until thickened and bubbly.
Let the cream cool slightly, then pour it into the glasses, layering crumbled biscuits.
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