1-ingredient dessert I make in the blender every day after lunch, easy and inexpensive.

Instructions:

1. Heat the milk: In a saucepan, combine the milk and lemon zest. Heat over medium heat until warm, but do not bring to a boil.
2. Whisk the egg yolks: In a separate bowl, whisk together the sugar substitute, vanilla sugar, and egg yolks until smooth. Gradually whisk in the cornstarch.
3. Combine the mixtures: Remove the lemon zest from the heated milk. Slowly whisk the egg yolk mixture into the milk, cooking over medium heat until a thick cream forms.
4. Chill the dessert: Let the cream cool completely before transferring it to a glass container. Refrigerate for at least an hour to set.
5. Serve: Before serving, dust the dessert with powdered cinnamon.