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Sometimes you just need a light dessert after a weekend dinner. You can garnish with fruit and whipped cream if you want to.
- 7 Egg Yolks
- 4 1/4 Cups Whole Milk
- 1 1/3 Cups Sugar
- 1 3/4 Cup Unbleached Flour
- Zest Of 1 Lemon
- In large-size bowl whisk together egg yolks and sugar until smooth and soft. Add flour and combine. Add milk and lemon zest to medium-size pan and turn heat to medium. Bring to a boil. Remove from heat as soon as it starts to boil. Add flour mixture to milk and put back over medium heat. Stir and cook for 5 minutes until thick and creamy. Remove from heat and let cool 5 minutes before transferring to dessert dishes. Place in refrigerator to chill before serving.
- Serves 4
- Prep Time: 20 Minutes Cook Time: 10 Minutes Total Time: 30 Minutes
- "Work With What You Got!"
- © Victoria Hart Glavin Tiny New York Kitchen © 2016 All Rights Reserved
