Home › Cakes, Puddings, and Pastry › Leche Cream

Leche Cream

(A convent recipe.) Beat yolks of 3 eggs, and add the beaten white of 1, add carefully 1 1/2 pints of milk, blended with 4 tablespoonfuls of cornstarch, as much sugar, and a spoonful of grated lemon peel. Boil all, but stir to prevent burning, until smooth. Pour into a shallow dish, lined with sliced sponge cake or lady fingers, through a sieve. Dust, when cold, a pattern of cinnamon or nutmeg on top, and serve with cream.