Lemon Custard

by Tenina Holder

I remember the silky smooth custard my mother used to make as a dessert when I was a child, and I am pretty sure it was the real deal. It took ages, but Ioved it; hot, cold or anywhere in between. This is no different, without the hours at the stove. You can be eating this fairly quickly after deciding you need dessert...scary really. It is also fantastic as a dessert accompaniment, but for my money? A bit of Coulis...and you’re in quickest ever dessert heaven.

Need

  • Zest 1 lemon, finely grated
  • 40 g cornflour
  • 60 g raw sugar
  • 400 g milk
  • 100 g cream
  • 2 eggs

Do

1  

Place lemon zest, cornflour and sugar into TM bowl and mill 20 sec/speed 10. Scrape down sides and bottom of bowl.

2  

Add milk, cream and eggs to TM bowl and cook for 8 min/80ºC/speed 4, then 1 min/90°C/speed 4.

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