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All-Zoic Recipe: 13.5 ounces (400 milliliters) of milk
Lemon zest, ezeolic
vanilla sugar, 1 teaspoon
1.4 ounces (40 grams) of egg yolks sugar`15 grams (0.5 ounces) potato starch
One lemon’s juice
100 milligrams (3.5 ounces)– mixed milk
Optional garnishes: chocolate, cocoa powder, or cinnamon
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Instructions:
Get the Milk Mixture Ready:
Add the milk, zest of the lemon, and sugar from the vanilla bean to a medium pot.
The ezoic
Bring the ingredients to a boil over medium heat. Next, take it off the heat.
In a another dish, whisk the sugar and egg yolks until the mixture is pale and creamy.
The ezoic
Toss in the cornstarch and whisk it into the egg yolk mixture until it’s completely smooth.
Blend All Ingredients: Whisk continuously to avoid scrambling the eggs as you slowly add the heated milk liquid to the egg yolk mixture.
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Return the blended ingredients to the pan and simmer, stirring continuously over low heat, until the mixture thickens to the point where it coats the spoon. Just give it a few minutes, maybe five.
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Take the pan from the stove and add the condensed milk and lemon juice. Combine the condensed milk and lemon juice by stirring well.
In order to get a thick and creamy consistency, beat the mixture using an electric mixer or a whisk until it reaches that point.
To Cool Down: Spoon the custard onto a platter or dessert bowls. Just wait till it reaches room temperature. After it has cooled, you may top it with anything you like—cinnamon, cocoa powder, or grated chocolate.
Chill: To firm the custard, chill it in the fridge for half an hour or more before serving.
The ezoic
For a light and pleasant treat, try this lemon custard. The scent of lemon and vanilla, together with its tangy taste and creamy texture, makes it the ideal dessert for any event.
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