Mint pudding

Boil the milk, then remove from heat.

Put on a pot glazed flame and melt the butter: stir sugar and stir with a wooden spoon, let it dissolve; Add the flour, stirring to avoid lumps.

Diluted with a little milk, softening somewhat the mixture, then pour the Mint.

Soon this will be mixed together the remaining milk, a little at a time, stirring, and lemon zest.

Let cool until the mixture going back to boil, then remove from heat.

Remove the lemon zest and pour the cream into a mold from walls scannellate pudding you have previously wet.

Shake a little tool to remove any air gaps formed inside and let cool; put in refrigerator for 3 hours.

When serving dip the mold briefly in boiling water to slide out more easily the pudding; dry it and invert the cake onto a serving plate.