Snapguide
STEPS
INGREDIENTS
Peel the skin of the two lemons into a pot.

Peel the skin of the two lemons into a pot.

Add the milk and turn on the heat on medium

Add the milk and turn on the heat on medium

Stir the milk but don't get it to boil.

Stir the milk but don't get it to boil.

Crack the eggs in a bowl and start working them with a fork or a whisk.

Crack the eggs in a bowl and start working them with a fork or a whisk.

Add the sugar in

Add the sugar in

Stir everything and pour into a bigger bowl

Stir everything and pour into a bigger bowl

Add the flour and potato starch

Add the flour and potato starch

Stir everything well

Stir everything well

Add the milk lightly cooled, together with the lemon peel.

Add the milk lightly cooled, together with the lemon peel.

Stir everything very well to achieve a liquid and homogenous mix

Stir everything very well to achieve a liquid and homogenous mix

Put back in the pot filtering the mix with a strainer to catch any lump in there.

Put back in the pot filtering the mix with a strainer to catch any lump in there.

Start cooking at medium heat and stirring for 15-20min continuously to avoid forming lumps.

Start cooking at medium heat and stirring for 15-20min continuously to avoid forming lumps.

When the cream has reached this consistency turn off the heat. If you need to make it more lemon tasting add some more grated lemon peel 5 minutes before turning off the heat.

When the cream has reached this consistency turn off the heat. If you need to make it more lemon tasting add some more grated lemon peel 5 minutes before turning off the heat.

Place in a bowl and let cool before serving. Enjoy!

  • 250.0ml Whole milk
  • 2.0 Lemon
  • 3.0 Eggs
  • 75.0g Sugar
  • 25.0g Potato starch
  • 25.0g Flour