Lemon Egg Liqueur Pudding with Nut Brittle

For the lemon and egg liqueur pudding with nut brittle, first whip the whipped cream until stiff and store in the refrigerator. Mix the starch with a little water.

Wash the lemons, dry them, grate some lemon zest and squeeze the lemons. Heat the eggs and sugar in a saucepan, whisking constantly.

When the mixture becomes foamy, stir in the lemon juice and milk, add the stirred starch and cook for 2 minutes.

Remove from heat and cool in a water bath, stirring frequently. When the pudding is almost cool, mix in the whipped cream and lastly stir in the eggnog.

Refrigerate for 2 hours. In a coated pan, without fat, let the chopped nuts brown a little, sprinkle with powdered sugar and let them caramelize.

Arrange the pudding in bowls, decorate with the nut brittle and bring the lemon eggnog pudding with nut brittle to the table.

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