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Lemon Zest Velvet Cream

A bright and silky dessert that combines the tang of lemon with the creamy richness of condensed milk, perfect for a celebratory finale.
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Prep Time 15 minutes
Cook Time 10 minutes
Total Time 25 minutes
Servings: 4 servings
Course: Dessert, Snack
Cuisine: Italian, Mediterranean
Calories: 250
Ingredients Method Notes

Ingredients
  

Main Ingredients
  • 400 ml Milk Full-fat milk preferred for richness.
  • 1 piece Lemon (zest and juice) Use fresh lemons for better flavor.
  • 1 teaspoon Vanilla sugar Can substitute with vanilla extract.
  • 2 pieces Egg yolks For richness and stability.
  • 40 g Sugar Can adjust to taste.
  • 15 g Cornstarch Thickening agent.
  • 100 g Condensed milk Essential for a creamy texture.
For Garnish
  • Cinnamon, cocoa or chocolate For decoration.

Method
 

Preparation
  1. In a saucepan, heat the milk with the lemon zest and vanilla sugar until it boils.
  2. In a bowl, beat the yolks with the sugar and cornstarch.
  3. Add the egg yolk mixture to the hot milk, stirring continuously until the cream thickens. Let it cool.
  4. Once the cream has cooled, add the lemon juice and condensed milk, whisking until thickened.
Serving
  1. Spoon into small glasses or vintage espresso cups.
  2. Top with a dusting of cinnamon or grated dark chocolate.
  3. Refrigerate for 30 minutes before serving.

Notes

For best results, ensure continuous stirring when adding the egg yolks to avoid scrambling. Store covered in the refrigerator for up to 3 days. Do not freeze.