Instructions
1. Infuse the milk:
In a saucepan, bring the milk to a boil with the lemon zest and vanilla sugar. Remove from heat.
2. Prepare the cream base:
In a separate bowl, whisk together the egg yolks, sugar, and cornstarch until smooth.
3. Thicken the cream:
Gradually pour the hot milk into the yolk mixture while whisking continuously. Return the mixture to the pan and cook over low heat until it thickens. Remove from heat and let cool.
4. Add lemony goodness:
Once the cream is cool, mix in the lemon juice and sweetened condensed milk. Blend until smooth and creamy.
5. Chill and serve:
Pour into serving dishes and refrigerate for at least 1 hour. Before serving, dust with cinnamon, cocoa, or sprinkle chocolate shavings.
Tips
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For a stronger lemon flavor, increase the zest or juice slightly.
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Use a hand blender to make it extra smooth.
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Serve chilled with whipped cream or biscuit crumbs for texture!
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