In a pot, melt the butter, add the apples (previously peeled and diced), then add the sugar and cook for about 10-15 minutes. Add the grated lemon zest, stir, and set aside.
For the cream: mix the egg yolks, pour in the milk, mix again.
Melt the butter, add the cornstarch, mix, and boil for 1 minute.
Take the pot off the stove, gradually pour the milk mixture, stirring until homogeneous each time.
Add the sugar, return the pot to the stove, and cook until it thickens, then add the vanilla extract and stir once more.
Assembling the pudding:
Add the apple mixture to the base of the baking dish, with a diameter of 20 cm, and spread it out.
Pour the cream on top.
Uniformly cover with sugar and cinnamon on top.
Bake for 5 minutes in the oven at 200°C, then let it cool for 15 minutes.
Serve the pudding while it is still warm.
Enjoy your meal.
