Summary

Ingredients

• 500 ml milk
• 1 vanilla pod (s)
• 1 piece (s) lemon (s) - peel, untreated
• 40 g cornstarch
• 6 egg yolks
• 100 g suar
• 4 tablespoon sugar, brown
• 1 teaspoon powdered sugar
• Mint to decorate

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Instructions

1. Bring 425 ml milk with vanilla pulp and lemon zest to the boil. Mix 75 ml milk with starch. Mix egg yolks with sugar in a bowl. Take the milk off the stove, remove the lemon peel. Stir in starch. Pour the hot milk into the egg yolk mixture while stirring. Return to the saucepan and bring to the boil, stirring constantly, until the cream thickens.
2. Pour the cream into 4 heat-resistant molds and cook for 3 hours. put in a cool place. Heat the brown sugar in a pan and caramelize until golden brown. Spread the caramel on the cream. Dust with powdered sugar and decorate with mint.