Lemon Custard
This subtly flavoured lemon custard is perfect for many applications - torte, pastries, cannoli, or eat it all on it's own!
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.
There is nothing quite as delicious as a custard based dessert for me, I could write an ebook, we have so many ideas. Here are just a few more to be taking a look at:
Fried Custard with Spiced Passionfruit Syrup
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Need
- 1 lemons zest only, finely grated
- 40 Grams cornflour or cornstarch
- 60 Grams raw sugar
- 400 Grams whole milk BUY
- 200 Grams cream BUY
- 2 eggs
Do
- 1
Place lemon zest, cornflour and sugar into Thermomix bowl and mill 20 sec/speed 10. Scrape down sides and bottom of bowl.
- 2
Add milk, cream and eggs to Thermomix bowl and cook for 8 min/80ºC/speed 4, then 4-5 min/90°C/speed 4. You will be able to see the texture change, keep going if not setting!
- 3
Serve hot or cold over any dessert that needs a little lift. It is also delicious on it's own.
Tenina Holder is a wife, mother of five and grandmother of eight, who started cooking in the olden days before Thermomix was even a thing.
Tenina has become the premium go to source for all Thermomix expertise and of course fresh and easy recipes that work. Her cooking classes and foodie trips are sold out in literally hours, her cookbooks appear on the Australian best seller lists and her social reach is in the millions. Her Insider Club is the most fun you can have with a Thermomix and you really should join her! She believes chocolate, butter and salt are health foods. Her food positivity mantra is, eat everything, just not all at once!
