Lemon Cream with Fresh Fig

Name: Lemon Cream with Fresh Fig
Yield: 12
Ingredients: One liter of milk; "1/2 cup cornstarch"; Four egg yolks, separated; Two tablespoons (chopped) of lemon zest; Two tablespoons of freshly squeezed lemon juice; One cup of sugar; Half cup of water; Six fresh figs, stemmed and cut into 4 wedges each

1
One liter of milk
2
"1/2 cup cornstarch"
3
Four egg yolks, separated
4
Two tablespoons (chopped) of lemon zest
5
Two tablespoons of freshly squeezed lemon juice
6
One cup of sugar
7
Half cup of water
8
Six fresh figs, stemmed and cut into 4 wedges each

Ingredients

1
One liter of milk
2
"1/2 cup cornstarch"
3
Four egg yolks, separated
4
Two tablespoons (chopped) of lemon zest
5
Two tablespoons of freshly squeezed lemon juice
6
One cup of sugar
7
Half cup of water
8
Six fresh figs, stemmed and cut into 4 wedges each

Directions

1
Combine the milk and cornstarch and heat over medium heat, whisking constantly
2
Cook, stirring occasionally, until thickened slightly
3
Add the egg yolks and cook, stirring constantly, until thickened
4
Add the lemon zest and juice and stir well
5
Let cool, stirring occasionally, to prevent a skin from forming
6
Heat the sugar and water over medium heat, stirring occasionally, until the sugar dissolves
7
Meanwhile, beat the egg whites until stiff peaks form
8
Slowly add the warm milk mixture to the beaten eggs, beating until smooth
9
Fold in the lemon cream carefully
10
Place a small amount of cream in a glass dish approximately 24 cm in diameter
11
Arrange the fig halves around the edge of the dish, with the cut side facing inward
12
Top with more cream to hold the figs in place
13
Finish filling the dish with cream and refrigerate for several hours before serving
14
Serve in 12 portions.