Serves 1
Directions
- 1Warm heavy cream and milk with a strip of lemon peel until hot but not boiling.
- 2In a separate saucepan, add eggs, sugar and cornstarch and whisk well until light in color and smooth.
- 3Gradually add some fresh lemon juice.
- 4Slowly incorporate the warm cream mixture whisking constantly to prevent curdling.
- 5Return to the stove, cooking it over medium low heat while whisking until thickens to a luscious consistency.
- 6Pour into small glasses and let cool to room temperature.
- 7Refrigerate for at least an hour.
- 8Once it's ready, top with a generous amount of whipped cream.
Ingredients
- heavy cream
- milk
- strip of lemon peel
- eggs
- sugar
- cornstarch
- fresh lemon juice
- whipped cream
Equipment
saucepanwhisksmall glasses
Tips
- whisk constantly to prevent curdling
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