Step-by-Step Instructions
1. Infuse the Milk
In a saucepan, heat the milk with the lemon zest until it’s just about to boil. Remove from heat.
2. Prepare the Egg Mixture
In a mixing bowl, whisk together the egg yolks, corn starch, and sugar until smooth.
3. Temper the Eggs
Pour a little hot milk into the egg mixture while whisking vigorously. Continue adding milk gradually until combined.
4. Thicken the Cream
Return the mixture to the saucepan. Cook over medium-low heat, whisking constantly, for about 10 minutes or until thick and foamy.
5. Assemble
Let the cream cool slightly. In serving glasses, spoon in a layer of cream, then add a layer of crumbled biscuits in the center. Top with more cream.
6. Garnish & Serve
Chill for at least 1 hour. Dust with powdered sugar and sprinkle with pine nuts just before serving.
Serving Suggestions
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Pair with espresso or a small cup of strong coffee.
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Serve alongside fresh berries for a pop of color.
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Top with a swirl of whipped cream for extra richness.
Tips for Success
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Keep whisking while heating the cream — it prevents lumps.
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Use only the yellow part of the lemon zest to avoid bitterness.
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Assemble just before serving if you want the biscuit layer to stay crisp.
Storage Instructions
Cover and refrigerate for up to 3 days. Best enjoyed chilled.
FAQ
Can I make Grandma Cream in advance?
Yes, in fact, it tastes even better after a few hours in the fridge.
What biscuits work best?
Any plain, lightly sweet biscuit will do — digestive, tea biscuits, or even shortbread.
Can I make it without lemon?
Yes — you can replace it with vanilla extract or orange zest for a different flavor.
Nutritional Information (per serving, approx. 6 servings)
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Calories: 360
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Fat: 14g
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Carbohydrates: 49g
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Protein: 8g
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Sugar: 28g
Final Thoughts
Grandma Cream is proof that the simplest recipes can make the biggest impact. It’s light yet rich, humble yet impressive, and it brings a little old-world charm to your table. One bite, and you’ll see why it’s the kind of dessert that never goes out of style.
