Milk Pudding with Almonds

In a small bowl, mix the cornstarch and 1 cup of the milk until smooth.

In a 2 quart, heavy bottom saucepan on medium heat, cook the remaining 2 cups of milk and the sugar until it reaches a soft boil. Add the lemon zest, almonds or candies fruit, and cornstarch-milk mixture and cook until thickened, stirring continuously, about 5 minutes. Remove from the heat and let sit for 3 minutes, stirring to prevent sticking.

Pour into small dessert cups and cool for 10 minutes. Top with the grated or chopped chocolate and place in the refrigerator, uncovered, until ready to serve. Serve cold.