1/2 cup milk
1 teaspoon lemon zest
1 cup white sugar
1 teaspoon lemon zest
2 eggs
4 large chilled whole milk lemons
1 teaspoon vanilla extract
1 cup blueberries
In a large saucepan, combine milk, lemon zest and sugar. Bring to a boil, reduce heat, and simmer until milk thickens. Remove from heat, and mix with lemon zest and lemon zest.
Beat eggs and lemon zest in small bowl. Mix milk, lemon zest and lemon zest, lemon zest and egg. Gradually beat in flour until mixture flows. Stir in blueberries. Pour hot milk into saucepan.
Bring to a boil, then remove from heat. Stir in lemon fluid and blueberry juice. Simmer 2 minutes, stirring occasionally. Serve under refrigerated ice in festive glass cups.
Good recipe. I used some corn starch to thicken it up at the end. I found that I needed to add more garlic powder to really please my palate. It was a little dry so I rolled it up into a ball and threw it in the oven. One thing I might do differently is to cut down on the sugar level and let the dough rise in the broth instead of pumping the batter full of warm, sticky liquid.
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