Today’s sweet recipe: classic lemon custard.
The yellow cream my mom always made to fill her delicious cakes, lemon-scented and velvety. The classic version, perfect for filling cream puffs or St. Joseph’s zeppole for Father’s Day, is also delicious eaten by the spoon, maybe adding a strawberry coulis or some hazelnut cookies.
It’s very simple to prepare and with a few ingredients we always have at home, we can achieve a pastry-like cream. Moreover, the classic lemon custard is the base for Italian Chantilly cream, excellent for filling a delicious diplomatic cake, as well as chocolate cream.
Sometimes I don’t have lemons at home, so I use this same recipe by replacing the citrus with vanilla, both have an irresistible scent. If you use lemons, make sure they are untreated and with edible peel.
With the rest of the lemons, you can prepare a fresh tuna and lemon pasta or veal meatballs with lemon or an whole grain lemon cake with aquafaba, an entire citrus menu!
Now let’s see together, step by step, how to make this recipe.
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- Difficulty: Very Easy
- Cost: Very Cheap
- Preparation time: 5 Minutes
- Portions: 500 g of custard
- Cooking methods: Stovetop
- Cuisine: Italian
- Seasonality: All Seasons
Ingredients for 500 grams of custard
- 2 cups cups whole milk
- 3/4 cup cup sugar
- 1/4 cup cup potato starch
- 1/4 cup cup all-purpose flour
- 6 egg yolks
- 3 lemons (zest)
Tools
- 1 Scale
- 1 Saucepan
- 1 Bowl
- 1 Sieve
- 1 Whisk
- 1 Peeler
Let’s Prepare Lemon Custard Together
Wash the lemons well and use a peeler to remove the zest without taking the white part, then put them in a saucepan with the milk and heat gently without boiling.
Meanwhile, in a bowl, combine the egg yolks with the granulated sugar and mix with a hand whisk until the mixture is light and frothy.
Sift the flour and potato starch into the bowl with the eggs and mix again to combine the ingredients well and obtain a smooth and homogeneous mixture.
Pour the warm milk into the bowl with the egg, sugar, and flour mixture and stir again with the silicone whisk
Now pour everything back into the saucepan, straining it with a sieve to avoid lumps, and place over low heat, stirring continuously until it thickens, about 15 minutes.
Once cooked, transfer the custard into a bowl and cover with plastic wrap in contact to prevent a crust from forming on top, and let it cool, then place it in the fridge before using.
Una Riccia recommends
The classic lemon custard keeps well in the fridge for two to three days in an airtight container with plastic wrap in contact.
