INGREDIENTS
4 egg yolks
egg 100 g sugar
30 g cornstarch
500 ml milk
cinnamon
lemon zest
ADDRESSES
- Heat the milk, cinnamon and lemon zest in a small frying pan.
- Pour a mixture of sugar, egg yolks and cornstarch into the milk.
- Whisk quickly and let it simmer for a few minutes.
- Freeze for an hour.
- Sprinkle the surface with sugar and bake at 200°C for 3 minutes.
- Serve. If the cream seems too soft, put it in the fridge for a couple of hours.