Cut the vanilla pod lengthwise and scrape out the pulp. Finely peel the lemon. Then bring the milk with the vanilla pod, pulp and lemon zest to a boil, cover with a lid and set aside.
Beat the egg yolks, powdered sugar and cornstarch into light thick sour cream. Strain the milk and pour in, stirring. Boil everything for 15 minutes on low heat. Let it cool, stirring occasionally.
Pour the pudding into the dessert bowls and refrigerate for an hour. Sprinkle with the cinnamon before serving.
This pudding is traditionally served with bunuelos, a deep fried cheese fritter.
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