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Romanian Lemon Cream

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Description Edit

In Romanian: crema de lamiie

Ingredients Edit

Directions Edit

  1. Into a saucepan of boiling milk, add the peel and juice of ½ big lemon, cover with a lid and let it sit on the table for 15 minutes.
  2. Whisk the eggs with sugar and flour and pour in the milk little by little, mixing constantly with a spoon.
  3. Place on medium heat and continue stirring to prevent sticking and the formation of lumps remove from heat and beat some time.
  4. If the cream curdles, pour the mixture into a cold bowl, add a cold cream and beat until the lumps disappear.

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