Rich Custard

1. 1

   Whisk together the egg yolks, sugar, cornstarch, and 3 tbsp of the milk together in a heatproof bowl until well blended.

2. 2

   Bring the remaining milk, cream, and lemon zest to a simmer in a saucepan over medium heat.

3. 3

   Remove from the heat, cover, and let stand for 10 minutes.

4. 4

   Whisk the cream mixture into the yolks.

5. 5

   Return to the saucepan.

6. 6

   Cook over low heat, stirring constantly with a wooden spoon, for about 5 minutes, or until the mixture coats the back of a spoon.

7. 7

   Strain into a bowl.

8. 8

   Serve hot or chilled.

9. 9

   Variation: Vanilla Custard

10. 10

    Omit the lemon zest and replace with 1 split vanilla bean.

11. 11

    After the mixture has stood, remove the vanilla and scrape the seeds from the bean into the milk mixture with the tip of a small knife.

12. 12

    Complete the recipe as above.

13. 13

    The cleaned bean can be stored in a jar of sugar, for at least 2 weeks to make vanilla sugar.

* Per serving · 4 servings · Values may vary.

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