Homemade Custard


Homemade Custard

5 yolks
1liter (32oz) fresh milk
140 g (¾ cup) granulated sugar
50 g (1/3 cup) cornstarch
Zest of 1 lemon
1 vanilla pod

Custard is perfect for garnishing fruit tarts, choux pastry preparations and many other cakes.

Take the vanilla pod, flatten it on a smooth surface, cut it in half lengthwise, and scrape the seeds using a knife. Pour the milk into a large pan and add the seeds and the two halves of the vanilla pod, which will be removed later.

Put the egg yolks in a bowl and add the sugar, stirring with a whisk. When the mixture is creamy, add the cornstarch, continuing to stir to remove any lumps.
At the first boil, add a few ladles of milk to the mixture and stir. Add the lemon zest and all the remaining milk. Pour the cream back into the pan and cook for a few minutes on the simmer.

Cool the custard quickly on a smooth surface or in a bowl while stirring constantly.

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