.Heat the milk
In a medium saucepan, gently heat the milk. Add the lemon zest and vanilla sugar. Stir to infuse the flavors.
Whisk the eggs and sugar
In a bowl, whisk the egg yolks and sugar until pale and frothy.
Dissolve the cornstarch
In a separate bowl, mix the cornstarch with 1 tablespoon of cold milk until smooth.
Pour
Slowly pour a little of the warm milk into the egg mixture, whisking constantly. Gradually add the remaining milk while whisking.
Cook the custard.
Return the mixture to the saucepan. Cook over low heat, stirring constantly until it reaches a custard-like consistency.
Add the lemon and condensed milk.
Stir in the lemon juice and sweetened condensed milk until well combined.
Finish and serve
Remove from the heat. Pour the custard into serving dishes. Strain through a fine sieve for a smoother texture.
Decorate with cinnamon, cocoa powder, or chocolate shavings. Refrigerate before serving or enjoy warm.
Final tip
This creamy lemon custard is a versatile dessert. Serve it in small glasses, topped with fresh berries or coconut flakes, or enjoy it plain; either way, it will be a hit.
