|Preparation||Cooking||Start to finish|
|9 min.||14 min.||23 min.|
|1||Pour 250 ml milk into a saucepan.
Grate the lemon zest into the milk...
|2||...and add ½ vanilla pod. Mix well.||1 min.|
|3||Bring to the boil on medium heat.
As soon as the milk comes to the boil, take off the heat, cover and leave to infuse for 15 minutes.
|4||Mix 3 egg yolks and 30 g caster sugar with a soft spatula. Add 20 g cornflour and mix again.||3 min.|
|5||Pour the milk, while it is still hot, onto the egg yolks through a sieve to remove the lemon zest (which has a rather unpleasant texture in the mouth). Stir to mix thoroughly.||1 min.|
|6||Pour the mixture back into the pan, put on low heat and leave to thicken while beating continuously.||7 min.|
|7||Once the custard has thickened, leave to cook for 10 minutes uncovered, then add the lemon juice and beat in rapidly with the whisk.
Your lemon confectioner's custard is ready.
|8||If you want to cool the custard quickly, even very quickly, do it like the professionals. See how in this video.|
For 350 g : 2.15 €
|Milk: You can get more informations, or check-out other recipes which use it, for example: Old style brioche, Pan-baked hash brown (Hash-brown casserole), Confectioner's custard (Crème pâtissière, or French pastry cream), Apricot blancmange, Crème de foie gras, ... [All]|
|Caster sugar: You can get more informations, or check-out other recipes which use it, for example: Passion fruit jellies, Crêpes Suzette, Clafoutis "Marie-Antoinette", Almond tuiles, Fresh mint ice-cream, ... [All]|
|Cornflour: You can get more informations, or check-out other recipes which use it, for example: Chocolate eclairs, Blackcurrant, vanilla and lime verrine , Blanquette of veal, Pistachio custard tart, Sicilian Epiphany Pie, ... [All]|
|Egg yolk: You can get more informations, or check-out other recipes which use it, for example: Chocolate mousse, Fruit crémeux, Sausage with duchess potatoes and a Mont d'Or fondue , Spaghetti with smoked salmon, Flognarde, ... [All]|
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