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.
Place the saucepan back on the stove over medium heat.
Cook the mixture, stirring constantly, until it thickens to a pudding-like consistency. This should take about 5-7 minutes. Be careful not to let it boil vigorously to prevent curdling.
Finish and Chill:
Once the pudding has thickened, remove it from the heat.
Pour the pudding into serving dishes or ramekins.
Let the pudding cool at room temperature for a bit, then cover and refrigerate until fully chilled and set, usually for at least 2 hours.
Garnish and Serve:
Once chilled, sprinkle cinnamon on top of each pudding serving.
Serve the pudding chilled and enjoy its creamy goodness!
This recipe should make a wonderfully creamy and delicious custard pudding that both adults and children will love. Enjoy!
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