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Preheat oven to 170 C. Lightly grease 6-cup (1.5 L)
baking dish with cooking oil. |
 |
Heat milk and butter in a medium-sized saucepan
until hot. |
 |
Pour Thick Cream and eggs into a mixing bowl. Whisk
until blended. Add bread crumbs, vanilla, sugar and
lemon peels. |
 |
Add hot milk gradually and stir well. |
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Pour into baking dish, and place in a large baking
pan. |
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Fill the baking pan with hot water. Quantity of hot
water to be half the height of pudding dish. |
 |
Bake in a preheated oven for 25 to 30 minutes until
set. |
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Top with whipping cream. Serve warm or chilled.
Enjoy. |
