Composition / ingredients
Cooking method
In a saucepan, heat the milk with lemon zest over very low heat until steam starts. Meanwhile, whisk the egg yolks with sugar, flour and starch. The sugar should completely dissolve and the mixture should become smooth. Without lumps and grains.
As soon as the milk is heated, add half of it to the egg mixture, continuing to beat it constantly. As soon as the milk is evenly combined with the eggs, pour them into the hot milk standing on the stove. Pour slowly, stirring constantly. Until the cream is brewed and becomes thick.
Then, remove it from the heat, add vanilla and lemon liqueur. And we send it to cool down. First at room temperature, and then put in the refrigerator for complete cooling.
This is a very tasty and fragrant cream, and also low-calorie. You can add it to custard cakes or grease a lemon cake with it. Or you can just serve it for dessert in cream bowls, decorating each with a slice of lemon.
Caloric content of the products possible in the composition of the dish
- Whole cow's milk - 68 kcal/100g
- Milk 3.5% fat content - 64 kcal/100g
- Milk 3.2% fat content - 60 kcal/100g
- Milk 1.5% fat content - 47 kcal/100g
- Concentrated milk 7.5% fat content - 140 kcal/100g
- Milk 2.5% fat content - 54 kcal/100g
- Whole durum wheat flour fortified - 333 kcal/100g
- Whole durum wheat flour universal - 364 kcal/100g
- Flour krupchatka - 348 kcal/100g
- Flour - 325 kcal/100g
- Granulated sugar - 398 kcal/100g
- Sugar - 398 kcal/100g
- Vanilla - 288 kcal/100g
- Starch - 320 kcal/100g
- Cherry liqueur - 299 kcal/100g
- Baileys Liqueur - 327 kcal/100g
- Liquor - 327 kcal/100g
- Egg yolks - 352 kcal/100g
- Lemon zest - 47 kcal/100g
