3 1/3 cups (800 ml) milk8 egg yolksZest of 1 lemon1/2 cup (60 g) cornstarch3/4 cup (180 g) sugar10.5 oz (300 g) Maria biscuits, crumbled (or similar tea biscuits)Powdered sugar (optional, for decoration)Pine nuts (for garnish)
Preparation
Place the milk in a saucepan and heat it with the lemon zest until it’s almost boiling.
In a mixing bowl, whisk the egg yolks with the cornstarch and sugar until smooth.
Pour a small amount of the hot milk into the egg yolk mixture while whisking vigorously to prevent lumps. Gradually add the rest of the hot milk, continuing to whisk well.
Return the mixture to the saucepan and cook over medium-low heat, stirring constantly, until it thickens and starts to bubble.
Allow the cream to cool slightly. Divide the cream into small bowls or glasses, filling them halfway. Add a layer of crumbled Maria biscuits, then top with more cream.
Garnish with pine nuts or another topping of your choice.
Dust with powdered sugar if desired and serve.
Tip:
If you prefer a more intense lemon flavor, you can add the juice of half a lemon to the cream.