Lemon custard
Published on 21 April 2020
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Method
Introductory photographs from the original
0 steps completed out of 10
- Step 1 of 10
I boil milk with yellow peel of 2 lemons.
- Step 2 of 10
I immediately mix yolks and sugar in a pan to avoid graininess.
- Step 3 of 10
No whipping needed.
- Step 4 of 10
I sift flour and cornflour into eggs.
- Step 5 of 10
I whisk well.
- Step 6 of 10
I remove lemon peel and add milk.
- Step 7 of 10
I mix and heat, stirring.
- Step 8 of 10
I stir until thick, then remove after a few minutes.
- Step 9 of 10
I immediately put in a cold dish, add remaining lemon zest and stir vigorously.
- Step 10 of 10
I cover directly with cling film and refrigerate until needed.
Original source: https://incucinaconlilly.com/2020/04/21/crema-pasticciera-al-limone/