1. Infuse the milk:
In a saucepan, bring the milk to a boil with the lemon zest and vanilla sugar. Remove from heat.
2. Prepare the cream base:
In a separate bowl, whisk together the egg yolks, sugar, and cornstarch until smooth.
3. Thicken the cream:
Gradually pour the hot milk into the egg yolk mixture, whisking constantly. Return the mixture to the saucepan and cook over low heat until thickened. Remove from heat and let cool.
4. Add a lemony twist:
Once the cream has cooled, stir in the lemon juice and sweetened condensed milk. Blend until smooth and creamy.
5. Chill and serve:
Pour into serving dishes and refrigerate for at least 1 hour. Before serving, sprinkle with cinnamon, cocoa powder, or chocolate shavings.
Advice
For a stronger lemon flavor, increase the zest or juice slightly.
Use an immersion blender to make it even smoother.
Serve chilled with whipped cream or cookie crumbs for texture!
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