| 25 cans of evaporated milk (not sweetened condensed) | |
| 3 kg of sugar | |
| 2 lemons, fresh, whole | |
| 1 kilo of niseste | |
| 1 water glass of cinnamon powder | |
| 1 tablespoon of salt | |
| 1 teaspoon of vanilla |
| 1. | Pour the milk into a suitable saucepan and add more water to dilute it. |
| 2. | We keep one kilo of this to dilute the niseste. |
| 3. | Grate the lemons, without smashing them, and add them to the pot. |
| 4. | Turn on the heat and when it starts to bubble, add all the sugar and stir. |
| 5. | When it starts to rise again, the sugar has melted. |
| 6. | Then add the niseste, dissolved in the reserved milk - a little bit at a time. With the other hand, whisk continuously until it thickens , as much as desired. |
| 7. | When you take it off the fire it should be liquid, because it will thicken more when it cools down. |
| 8. | Remove the pot from the heat, remove the lemons, being careful not to squeeze them, and add the vanilla, stirring very well, quickly so that it goes everywhere. |
| 9. | Then divide all the cream into small bowls (about 300 grams). |
| 10. | Sprinkle with a little cinnamon and serve cold or hot, according to your preference. |
| 11. | Tip: |
| 12. | One can of evaporated milk with another can of water equals 4 servings of cream. |
| 13. | You have to stir constantly so that the cream doesn't stick and get a bad smell. |
| 14. | If it still sticks, stop stirring and carefully empty the contents into another container without scraping the bottom. |
| 15. | If you want a fruit flavour, you can add melted fruit just before adding the niseste, such as lemon, orange, melon, apple, banana, watermelon, etc. |
| 16. | You can also sprinkle each bowl at the end, before the cinnamon, with grated nuts. |
| 17. | In the boiling blend, if you want, you can add 2 kg of Corinthian sultana raisins. |
| 18. | The same cream can be eaten if you use a fasting milk, such as almond milk, soy milk, etc. |
| 19. | If you wish to have a chocolate cream, add 300 g (or more or less according to your preference) of cocoa powder diluted with milk to the same amount of cream, before adding the diluted niseste. |
| 20. | In this case, however, you should reduce the amount of niseste and lower the heat, because it will thicken more easily and longer. |