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Preparing the lemon custard
1. In a bowl:
- Beat the egg with the sugar until light and fluffy. 🥚🍚
2. Add the cornflour:
- Stir well to avoid lumps. 🌽
3. In a saucepan:
- Heat the milk with the lemon zest until almost boiling. 🥛🍋
4. Pour the hot milk:
- Slowly pour into the egg and sugar mixture, stirring constantly. 🥣
5. Return the mixture to the stove:
- Add the lemon juice and cook over medium heat, stirring constantly, until the cream thickens. 🍋🔥
6. Remove from the heat:
- Cover the pudding with cling film and let it cool to prevent a skin from forming. ❄️
Preparation of the dough:
1. Preheat the oven to 180°C:
- Prepare a 22 cm mold, butter it and lightly flour it. 🔥
2. In a large bowl:
- Beat the eggs with the sugar and vanilla sugar until light and fluffy. 🥚🍚🍬
3. Add the seed oil:
- And the milk, stir well. 🌻🥛
4. Mix in the flour:
- Add the sifted baking powder and stir gently until the mixture is smooth and homogeneous. 🌾🥄
Assembly:
1. Pour half of the dough in:
- In the prepared mold. 🍰
2. Add the lemon custard:
- Spread evenly over the dough. 🍋
3. Cover with the rest of the dough:
- Level the surface with a spatula. 🍰
4. Bake:
- Bake in a preheated oven at 180°C for about 35-40 minutes, or until a toothpick inserted in the center comes out clean. 🔥⏱️
5. Let cool:
- Bake on the baking sheet for a few minutes, then let cool completely on a wire rack. ❄️
6. Before serving:
- For an elegant presentation, you can dust them with icing sugar. 🍚❄️
Enjoy your meal! 😋🍰
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