Grandma Cream can be stored in the refrigerator. Wrap the glasses tightly with plastic wrap, and store them in the refrigerator for up to 2 days.
Can I Make It Ahead of Time?
Yes, you can! Make sure that the plastic wrap touches the surface of the cream, this will prevent a thin skin from forming on the surface. The biscuits will soften in the fridge and won’t be as crunchy.
Ingredients
MILK: 800ml (3 ¼ cup)
EGG YOLKS: 8
FRESH LEMON ZEST: 1
CORNSTARCH: 60g (½ cup)
SUGAR: 180g (1 cup)
BISCUITS: 300g (3 cups)
POWDERED SUGAR, PINE NUTS
Instruction
1- Heat milk and lemon zest until it almost reaches a boiling point (it will look like it’s steaming).
2- Whisk egg yolks with cornstarch and sugar.
3- Pour some of the hot milk into the yolks and whisk vigorously. Continue pouring milk into the yolks and whisking. (You are tempering the egg yolks so that it does not curdle when added to the hot milk).
4- Pour the mixture back into the saucepan and heat over medium-low heat, while continuing to whisk for 10 minutes or until thick and bubbly.
5- Allow the cream to cool slightly, then pour into a piping bag.
6- Crumble the biscuits into each glass.
7- Pipe the cream onto the biscuits in the glasses.
8- Crumble more of the biscuits on top.
9- Add another big dollop of cream.
Finish off with a sprinkle of pine nuts and powdered sugar.
10- Finish off with a sprinkle of pine nuts and powdered sugar.
Enjoy!
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