2 and 1/2 cups of cream2 lemons, peel only3 tablespoons of sugar1 and 1/2 cups of condensed milk8 eggs1 tablespoon of cornstarchZest of 1 lemonLiquid caramel (to taste)
Preparation
Pour the cream in a saucepan with the lemon peel and sugar and bring to a boil.
Remove from the heat and let it cool.
Preheat the oven to 170ºC or 340ºF.
In a bowl pour the condensed milk, the eggs, the cornstarch flour and the lemon zest and mix everything with a wire whisk.
Discard the lemon peels in the warm cream and pour the cream over the the condensed milk preparion, stirring constantly.
Pour this preparation into the previously caramelized pudding form and bake in a water bath for about 50 minutes.