Instructions:
Prepare the Milk Mixture:
In a saucepan, pour in the milk.
Add the lemon peel and vanilla sugar to the milk.
Heat the milk mixture over medium heat until it just begins to boil. Stir occasionally to prevent scorching. Once it boils, remove it from heat.
Prepare the Egg Mixture:
In a separate bowl, separate the egg yolks from the whites.
Beat the egg yolks with the sugar until it becomes creamy and light in color.
Combine Egg Mixture with Milk Mixture:
Slowly pour the hot milk mixture into the beaten egg yolks while continuously whisking. This is called tempering, and it prevents the eggs from curdling.
Once combined, pour the mixture back into the saucepan.
Thicken the Pudding:
In a small bowl, dissolve the cornstarch in a little bit of cold milk to make a slurry.
Pour the cornstarch slurry into the saucepan with the milk and egg mixture.
Continued on next page (page 3)
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