Custard
EasyINGREDIENTS FOR ONE DOSE
- 1/2 L whole milk
- One untreated organic lemon
- 1 vanilla bean
- 6 yolks
- 100 g of granulated sugar
- 80 g of flour
Wash the lemon carefully with a vegetable brush then using a potato peeler, peel the lemon. Keep the lemon zest aside.
Pour the milk into a saucepan with the vanilla bean, cut lengthwise, and the lemon zest.
Heat the milk almost to a boil then take it off the heat and let it cool.
Put the yolks and sugar in a bowl and, with a whisk, whisk the yolks with the sugar until they are light and frothy.
Sift the flour over the egg and sugar mixture.
Stir to mix.
Pour the hot milk over the mixture, stirring continuously with a whisk to avoid the formation of lumps.
Transfer everything into a saucepan and heat it until it simmers, as soon as it starts to simmer, lower the heat and cook for 5 minutes stirring often until the cream thickens.
Put the cream back into a bowl and place it on top of an ice bath.
Cover the cream with a plastic film, keeping it in contact with the creme to avoid forming a skin, and let it cool.
Use it to fill pastries, brioches, and cakes.
