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Instructions
Begin by heating the milk in a medium saucepan over low heat. Add the lemon zest and vanilla sugar, stirring gently to combine the flavors. While the milk is warming.
whisk the egg yolks and sugar together in a separate bowl until the mixture is light and fluffy. In another small bowl, dissolve the cornstarch in a tablespoon of cold milk until smooth.
Once the milk reaches a simmer, remove it from the heat and slowly pour a bit of the warm milk into the egg mixture, whisking constantly to temper the eggs.
Gradually add the rest of the warm milk to the egg mixture while continuing to whisk. Return the combined.
mixture to the saucepan and cook over low heat, whisking constantly, until it thickens to a custard-like consistency.
Add the lemon juice and sweetened condensed milk, stirring until fully incorporated. The lemon juice will balance.
the sweetness of the condensed milk and provide a lovely tang to the custard. Once thickened, remove the pan from the heat.
Pour the custard into small serving dishes, allowing it to cool slightly. For a smoother texture, you can strain the custard through a fine sieve to remove any small bits of egg or zest.
If desired, decorate your custard with a sprinkle of cinnamon, cocoa powder, or chocolate shavings for added flavor and presentation.
Allow the dessert to chill for a few minutes before serving, or enjoy it warm for a comforting treat.
How to Make
Making this lemon custard dessert is incredibly easy and quick, requiring only a few simple steps.
First, prepare all your ingredients by measuring the milk, zesting the lemon, and separating the egg yolks. The preparation of these ingredients will help streamline the process.
Next, carefully heat the milk on the stove while infusing it with lemon zest and vanilla sugar. Stir regularly to ensure the milk doesn’t burn. The key here is to keep the heat low to avoid any curdling of the milk.
Once the milk has reached a warm simmer, temper the eggs by slowly adding some of the hot milk into the egg yolk mixture.
which prevents them from scrambling. This step is crucial to achieving that smooth, creamy texture.
The next stage involves returning the combined milk and egg mixture to the saucepan and cooking it over low heat.
Stir it constantly, ensuring the custard thickens gradually. Patience is important in this step to ensure the custard doesn’t break.
Once it thickens, add the lemon juice and sweetened condensed milk, and continue stirring.
The lemon juice helps to cut through the richness of the sweetened condensed milk and adds that wonderful tanginess.
Finally, pour the custard into serving dishes and let it cool. You can strain it for an extra-smooth texture or leave it as is. Add your preferred topping, and you’re all set for a delightful dessert.
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