There are three egg yolks.
Zucchini powder to taste
Powdered cinnamon (for dusting)
Approach to 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.
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