How to cook
Grind the sugar with the peeled lemon peel. This can be done in a suitable appliance such as a blender, food processor or coffee grinder. The aim is to separate the alcohol from the citrus peel and in contact with the sugar to develop its aroma as much as possible. Here the most important condition is to peel the peel with a suitable peeler for fruit or vegetables, so that the white part is separated and you peel only the yellow part. Otherwise it will get bitter and it will not be pleasant.
8 tbsp. of the lemon sugar are placed in with the milk and along with the vanilla are placed on a moderately heated hob until the milk heats up, but it should not boil.
Beat the eggs with the starch and the juice of the whole lemon (the juice is never added to the milk directly because lumps will form).
The hob is reduced to low heat - from the 9 degrees on the 4th or 3rd. Pour the egg mixture in a thin stream, while beating constantly and stir until the cream thickens for about 4-5 minutes.
The cream is colored as desired with yellow confectionery paint. Allow it to cool covered with cling film, which adheres tightly to the cream, so that it doesn't form a crust.
Whip the cream lightly, it should not become too thick, it just needs to thicken a little. The remaining lemon sugar is added to it.
Whip the cooled lemon cream well with most of the cream and the rest is saved for decoration.
The resulting fluffy mixture is poured into cups and roses are made on top of the lemon pudding with the rest of the whipped cream.
Cool it well and serve it.