Ingredients

• 400 ml (1 2/3 cups) milk
• Zest of 1 lemon
• 1 teaspoon vanilla sugar
• 2 egg yolks
• 40 g (1/3 cup) sugar
• 15 g (2 tablespoons) cornstarch
• Juice of 1 lemon (about 2 tablespoons)
• 100 g (1/3 cup) condensed milk
• Cinnamon, cocoa, or chocolate for decoration

Directions

1. Prepare the Milk Base

• Step 1: Pour the milk into a medium saucepan.
• Step 2: Add the lemon zest and vanilla sugar to the milk.
• Step 3: Cook the mixture over medium heat, stirring occasionally. Allow it to heat until it begins to boil. This step ensures that the milk is infused with the lemon and vanilla flavors.

2. Create the Custard

• Step 1: In a separate mixing bowl, combine the egg yolks, sugar, and cornstarch. Whisk these ingredients together until they are well combined and smooth.
• Step 2: Slowly pour the hot milk mixture into the egg mixture. Whisk constantly to prevent the eggs from curdling. This method gradually raises the temperature of the eggs, preventing them from scrambling.
• Step 3: Return the combined mixture to the saucepan. Cook over low heat, stirring constantly. Continue to cook until the mixture thickens to a custard-like consistency, which should take about 5-7 minutes.

3. Cool and Combine

• Step 1: Remove the thickened custard from the heat and allow it to cool completely. Stir occasionally to prevent a skin from forming on the surface.
• Step 2: Once the custard has cooled, add the lemon juice and condensed milk. This step enhances the custard with additional sweetness and a refreshing lemon flavor.
• Step 3: Beat the mixture with a whisk or an electric mixer until it is thick and creamy. Ensure that all ingredients are well incorporated to achieve a smooth consistency.

4. Chill and Serve

• Step 1: Transfer the creamy lemon custard into individual serving dishes.
• Step 2: Sprinkle your choice of cinnamon, cocoa, or grated chocolate on top for decoration. This adds an extra touch of flavor and visual appeal.
• Step 3: Refrigerate the custard for at least 30 minutes before serving. Chilling the custard allows the flavors to meld and the texture to set properly.

Ingredients Information:

• 400 ml (13.5 fl oz) milk (1 2/3 cups): Forms the base of the custard, providing creaminess and richness.
• Zest of 1 lemon: Adds a fresh, tangy flavor and a fragrant aroma to the custard.
• 1 teaspoon vanilla sugar: Infuses the mixture with a subtle vanilla sweetness.
• 2 egg yolks: Contribute to the custard’s creamy texture and rich flavor.
• 40 g (1.4 oz) sugar (1/3 cup): Sweetens the custard to balance the tartness of the lemon.
• 15 g (0.5 oz) cornstarch (2 tablespoons): Acts as a thickening agent, giving the custard its smooth, velvety consistency.
• Juice of 1 lemon (about 2 tablespoons): Enhances the lemon flavor and adds a refreshing tartness.
• 100 g (3.5 oz) condensed milk (1/3 cup): Adds sweetness and a rich, creamy texture.
• Cinnamon, cocoa, or grated chocolate for decoration: Provides a finishing touch with a hint of additional flavor and visual appeal.

Additional Tips

• Flavor Variations: For a different flavor profile, try adding a splash of almond extract or a pinch of ground nutmeg.
• Serving Suggestions: This custard pairs well with fresh berries, a dollop of whipped cream, or a crisp shortbread cookie on the side.
• Storage: Store any leftovers in an airtight container in the refrigerator for up to 3 days. Stir before serving, as the custard may thicken slightly upon chilling.

Frequently Asked Questions (FAQs)

Q: Can I use a different type of milk? A: Yes, you can use almond milk, soy milk, or any other preferred milk alternative. However, the texture and flavor might slightly differ from using regular cow’s milk.

Q: Can I make this dessert ahead of time? A: Absolutely! This custard can be made a day in advance and stored in the refrigerator. Just ensure it is covered well to prevent it from absorbing other odors.

Q: How can I prevent the custard from forming a skin on top? A: Stirring the custard occasionally as it cools can help prevent a skin from forming. Alternatively, you can place a piece of plastic wrap directly on the surface of the custard while it cools.

Q: Can I double the recipe? A: Yes, you can double the ingredients to make a larger batch. Just ensure you have enough space in your saucepan and serving dishes.

Q: What can I use instead of cornstarch? A: You can use arrowroot powder or tapioca starch as a substitute for cornstarch. Both will help thicken the custard in a similar manner.

Q: How do I know when the custard is thick enough? A: The custard is thick enough when it coats the back of a spoon and holds a line drawn through it with your finger. It should be smooth and creamy without being runny.

Nutritional Information

This dessert offers a balance of sweetness and tanginess while providing essential nutrients from the milk and eggs. The lemon adds vitamin C, while the milk contributes calcium and vitamin D.

Conclusion

This Creamy Lemon Custard Dessert is an elegant and refreshing treat that is sure to impress your guests. The smooth and velvety texture, combined with the tangy lemon flavor, makes it an excellent choice for a light and satisfying dessert. Follow these simple steps to create a delicious and delightful custard that will leave everyone asking for more. Enjoy this chilled dessert and savor the refreshing lemon flavor with each bite.