Always Wanting More: My Favorite Homemade Dessert

Dive into the world of flavors with this exquisite recipe for homemade custard, a specialty that charms with its velvety texture and harmony of flavors. This sweetness, which combines captivating vanilla, warm cinnamon and refreshing lemon zest, is a true invitation to a culinary journey. Each spoonful of this creamy cream promises a taste escapade, where the pastry tradition is passed down with passion and know-how.
The preparation of this custard begins with the infusion of milk. This mixture of milk with vanilla, cinnamon and lemon zest, heated and then infused, forms the aromatic base of this dessert. This delicate infusion allows the flavors to intertwine and intensify, thus giving an incomparable depth to the custard. It is this attention to detail that transforms a simple recipe into a memorable culinary experience.
The velvety and airy texture of the cream is the result of a perfect combination of egg yolks and sugar, beaten until smooth, then delicately combined with the dissolved cornstarch. The careful integration of the milk infusion into this mixture, followed by gentle and constant cooking, guarantees a smooth and creamy cream.
The assembly of this cream in dessert glasses, alternating layers of biscuits and cream, is not only a pleasure for the taste buds, but also for the eyes. The careful presentation, enhanced with a touch of cinnamon powder, makes this dessert a real culinary tableau, inviting you to taste it.
Finally, resting in the refrigerator is the final step that completes the magic. This time of patience allows the cream to firm up slightly, while allowing the aromas to blend and fully blossom. Served very cold, this custard is a celebration of gluttony, a dessert that brilliantly combines pleasure and finesse, and which will delight all those who taste it.

Preparation time: 10 minutes

Cooking time: 30 minutes
Additional time: 4 hours
Total time: 4 hours 40 minutes
Ingredients for 6 people:
1 liter of milk
1 cinnamon stick
1 teaspoon vanilla
Zest of half a lemon
6 egg yolks
125 g sugar
1 1/2 tablespoons of cornstarch
20 ml of milk (to dissolve the cornstarch)
6 Maria type biscuits
1 tablespoon of cinnamon powder