Ingredients

Servings 10

• 4 cups milk
• ½ lb sugar
• 5 oz all-purpose flour
• 1 package vanilla powder (or vanilla extract)
• cinnamon
• lemon zest
• 3 egg whites
• breadcrumbs

Preparation

30 minutes preparation + 5 minutes cooking

Mix energetically sugar, flour, vanillin, cinnamon and lemon rind. Blend in the milk a little at a time, avoiding the formation of lumps, then put the mixture onto the heat and heat gently for a few minutes until it becomes fairly dense.

Oil a surface (preferably marble), spread the cream on it to a thickness of 0.8 inch, allow to cool for about 5 hours and then cut into small rhomboids, to be dipped first in flour, then beaten egg, and finally very fine breadcrumbs.

Serve cold (even more delicious if soaked in rum).