Desserts from Italy
translated by Italian with
A base for many desserts prepared without gluten
Put the sugar and the cornstarch in a saucepan, then gradually add the previously heated milk with the peel of a lemon. Light the fire and stir until it coagulates. To intensify the taste of lemon at the end grate a little peel.
Allow to cool with a nun film to prevent the crust from forming. If not used immediately store in the refrigerator.