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Preparation
in 20 minutes
Cooking
in 15 minutes
Cooling
in 2 hours
- Put the yolks in a saucepan: add the sugar and flour and, stirring constantly to avoid lumps, mix the ingredients perfectly.
- Add the cold milk that will be poured in very slowly, stirring continuously.
- Add the lemon zest and later a cinnamon stick, put the mixture on the heat and bring to a boil, stirring constantly.
- Lower the heat and simmer very slowly for about 2 minutes, then remove from heat and pour into individual bowls, decorating to taste.
- Let the cream sit in the refrigerator for 2 hours, then serve.
Ingredients
50
g
4
egg yolks
100
g
sugar
500
ml
milk
a little bit of
grated zest of an unwaxed lemon
1
cinnamon stick
Nutritional & Dietary
Gluten-free
No nuts added
No oat added
No sesame added
No soya added
No yeast added
Palm oil free
Wheat free
Vegetarian
Nutrition
Per 100g
Energy
654 kj
156 kcal
Carbs
24 g
Fat
6 g
Protein
4 g
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