1-ingredient dessert I make in the blender every day after lunch, easy and inexpensive.
This quick and easy dessert combines the tanginess of lemon with a creamy texture. It’s perfect for satisfying your sweet tooth without spending too much time in the kitchen.
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Ingredients:
| Ingredient | Quantity |
|---|---|
| Milk | 707 ml |
| Sugar substitute | 50 g |
| Cornstarch | 30 g |
| Vanilla sugar | 10 g |
| Egg yolks | 3 |
| Lemon zest | To taste |
| Powdered cinnamon | For dusting |
Instructions:
- Heat the milk: In a saucepan, combine the milk and lemon zest. Heat over medium heat until warm, but do not bring to a boil.
- Whisk the egg yolks: In a separate bowl, whisk together the sugar substitute, vanilla sugar, and egg yolks until smooth. Gradually whisk in the cornstarch.
- Combine the mixtures: Remove the lemon zest from the heated milk. Slowly whisk the egg yolk mixture into the milk, cooking over medium heat until a thick cream forms.
- Chill the dessert: Let the cream cool completely before transferring it to a glass container. Refrigerate for at least an hour to set.
- Serve: Before serving, dust the dessert with powdered cinnamon.
