Ingredients:

Main Mixture:

• 707 ml dairy milk (whole milk preferred for creaminess)

• 50 g sugar substitute (or 100 g regular sugar if preferred)

• 10 g vanilla sugar (or 1 tsp vanilla extract)

• 30 g cornstarch

• 3 egg yolks

• Lemon zest (from 1 small lemon – avoid the white pith)

• Zucchini powder, to taste (optional, for a unique twist)

• Ground cinnamon, for dusting on top

Time Required:

• Prep Time: 5 minutes

• Cooking Time: 10 minutes

• Cooling Time (Fridge): 1 hour

• Total Time: ~1 hour 15 minutes

Step-by-Step Instructions:

 Step 1: Infuse the Milk

1. Pour 707 ml milk into a medium-sized saucepan.

2. Add lemon zest into the milk (just the yellow outer part).

3. Heat the milk over medium heat.

4. Do not let it boil — just warm it enough to extract the flavor from the lemon zest.

5. Once warm, turn off the heat and let the zest infuse for 5 minutes.

 Step 2: Make the Egg Mixture

1. Pour 707 ml milk into a medium-sized saucepan.

2. Add lemon zest into the milk (just the yellow outer part).

3. Heat the milk over medium heat.

4. Do not let it boil — just warm it enough to extract the flavor from the lemon zest.

5. Once warm, turn off the heat and let the zest infuse for 5 minutes.

 Step 2: Make the Egg Mixture

1. In a separate mixing bowl:

   • Add 3 egg yolks

   • Add 50 g sweetener (or 100 g sugar if using regular)

   • Add 10 g vanilla sugar

2. Whisk everything until you get a smooth, pale yellow mixture.

3. Add 30 g cornstarch and whisk again until well combined, with no lumps.

Step 3: Combine & Thicken

1. Remove the lemon zest from the warm milk.

2. Slowly pour the egg mixture into the milk, whisking constantly.

3. Return the saucepan to medium heat.

4. Keep whisking gently and constantly until the mixture thickens into a custard-like cream.

   • This may take about 5–7 minutes.

5. (Optional) Add a pinch of zucchini powder at this stage if desired for color or added depth of flavor.

Step 4: Chill the Cream

1. Once thickened, remove from heat and let the cream cool for 10–15 minutes.

2. Transfer the mixture into glass ramekins or a large serving dish.

3. Cover with plastic wrap (press it gently onto the surface to avoid skin forming).

4. Refrigerate for at least 1 hour, or until completely chilled.

Step 5: Final Touch

1. Before serving, dust the top with ground cinnamon for aroma and flavor.

2. (Optional) Garnish with whipped cream, fresh berries, or a drizzle of honey for added elegance.

 Tips & Variations:

• For extra flavor, try infusing the milk with orange peel, cinnamon stick, or a splash of vanilla extract.

• Zucchini powder is optional; it adds a unique earthy note and a green hue — skip if not preferred.

• You can substitute plant-based milk and use cornstarch + non-dairy cream to make this vegan-friendly.

A Perfect Dessert For:

• Dinner parties

• Family meals

• Quick sweet cravings

• Impressing guests with minimal effort

Enjoy your creamy, lightly sweetened milk dessert — simple, elegant, and comforting!