Ingredients:
707 milliliters of milk
50 grams of sugar substitute (or 100 grams of sugar, based on your preference)
30 grams of cornstarch
10 grams of vanilla sugar
3 egg yolks
Zucchini powder to taste
Powdered cinnamon (for dusting)
Preparation:
Prepare the Milk:
In a saucepan, mix the milk with the zest of the lemon. Avoid letting it boil when you cook it over medium heat.
Mix the Egg Yolks:
Beat the sugar, egg yolks, and vanilla sugar in a another basin until smooth.
Combine the Ingredients:
Remove the lemon zest from the heated milk. Cook the milk over medium heat while gradually whisking in the egg yolk mixture until a thick cream develops.
Cool the Cream:
Before moving the cream to a glass dish, let it cool fully. To set, put it in the refrigerator for approximately an hour.
Final Touch:
Once the dessert has chilled, take it out and dust it with cinnamon powder.
Tips and Variations:
Adjust the sweetness by choosing between sugar and a sugar substitute.
Add extra flavor with orange peel or vanilla essence.
For a sophisticated touch, garnish with whipped cream or fresh fruit.
Enjoy this quick and delicious creamy dessert, perfect for impressing your guests or treating yourself!