Lemon Pudding
500 ml milk 500 ml cream
the grated zest of 3 lemons
3 eggs 3 egg yolks 175 grams sugar
Heat milk, cream, and lemon zest to the boil then turn off the heat. Do marinate for about 10 minutes.
Beat eggs, yolks and sugar in a bowl. Pour the hot liquid. passing it through a fine strainer.
Pour the mixture into individual molds. Place them on a baking sheet. Place in preheated oven at 150 ° C. Pour hot water into the pan for about two fingers to form a water bath. Cook until cream is thickened. About 40-45 minutes.
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