Coffee cream with cinnamon and lemon

Ingredients

• 1 liter of milk
• Half a cinnamon stick
• 4 strips of lemon zest, without the white part
• 100 g of cornstarch
• 4 eggs
• 2 egg yolks
• 150 g of sugar
• 3 tablespoons of instant coffee
• 10 g of butter, for topping

Boil three-quarters of the milk with the cinnamon and lemon zest for 5 minutes. Then, remove the zest and cinnamon.

Dissolve the cornstarch in the remaining cold milk.

In a large bowl, whisk together the eggs and yolks with the sugar, then add the milk to the dissolved flour.

Reheat the flavored milk and gently pour in the egg mixture, stirring with a spatula.

Once the mixture comes to a boil, turn off the heat, add the instant coffee, and stir until it is completely dissolved.

Once everything is well mixed, pour into a dish and spread the melted butter evenly over the top.