Infuse the Milk:
In a saucepan, pour the milk and add the lemon peel. Warm gently over low heat to infuse the lemon flavor into the milk. Do not let it boil. Once infused, remove the lemon peel.
Mix the Base:
In a bowl, whisk together the eggs, sugar, vanilla sugar, and cornstarch until smooth and pale.
Combine and Thicken:
Slowly pour the warm lemon-infused milk into the egg mixture while stirring constantly. Return the mixture to the saucepan and cook over low heat, stirring continuously, until it thickens into a silky custard.
Serve:
Pour the pudding into serving glasses or bowls. Let it cool slightly, then chill in the fridge for about 1 hour if you prefer it cold.
Garnish:
Before serving, sprinkle with a touch of ground cinnamon for a warm finish.
Serving and Storage Tips:
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