Real ingredient custard
- 1 lemon, zest only, no white pith
- 60 - 100 g sugar, to taste
- 30 g cornflour
- 2 eggs
- 500 g milk
- per 1 portion
- Calories 569.7 kJ / 135.7 kcal
- Protein 5.3 g
- Carbohydrates 19.2 g
- Fat 4.5 g
- Saturated Fat 2.3 g
- Fibre 0.1 g
- Sodium 58.7 mg
Preparation
- Place lemon zest and sugar into mixing bowl and mill 20 sec/speed 9. Scrape down sides of mixing bowl with spatula.
- Add cornflour, eggs and milk and cook 7 min/90°C/speed 4 or to your desired consistency (see Variations).
- Serve warm or set aside to cool before serving.
Tips & Tricks
Serve custard on its own, with baked desserts or with fresh or poached fruit.
- This recipe can be doubled for a larger quantity - you'll need to increase cooking time to 10 minutes in step 2.
- To ensure this recipe is gluten free, always check the label of your cornflour as not all brands are gluten free.
Variations
- Thicker dessert custard: increase cornflour to 50 g and eggs to 4. Proceed as per recipe. Thicker custard can be used to fill profiteroles or as a filling in other desserts.
- Chocolate custard: omit lemon zest. Add 20 g cocoa powder and proceed as per recipe. Vanilla custard: omit lemon zest. Add 1 tsp natural vanilla extract and proceed as per recipe.
- Crème pâtissière: replace the cornflour with 50 g plain flour and proceed as per recipe. Lactose free custard: replace milk with soy milk and proceed as per recipe.
