Lemon Zest Custard

Lemon Zest Custard

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Prep Time:  minutes
Cook Time:  minutes
Ready In:  minutes

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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
  1. 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.
  2. Serves 4
  3. Prep Time: 20 Minutes Cook Time: 10 Minutes Total Time: 30 Minutes
  4. "Work With What You Got!"
  5. © Victoria Hart Glavin Tiny New York Kitchen © 2016 All Rights Reserved

Victoria

Victoria has been cooking and writing recipes since she was a teenager. Originally from Nebraska, her appreciation for culinary technique took off when she moved to Lyon, France. Victoria is published in Hearst Newspapers, Greenwich Free Press, New Canaanite, and more.

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