Lemon Custard
If you want to quickly cool the hot custard, pour it into a large bowl set in a larger bowl filled with ice and cold water. Stirring the custard frequently will help to cool it even faster.
Recipe information
Yield
makes enough for 6 lemon-blueberry Napoleons
Ingredients
Preparation
Step 1
In a medium bowl, whisk together the whole egg, egg yolk, lemon juice, and 1/4 cup sugar. In a medium saucepan, combine the lemon zest, milk, remaining 2 tablespoons sugar, cornstarch, and salt. Bring to a boil over medium-high heat, whisking constantly. Remove from heat; slowly pour about a third of the hot milk mixture into the egg mixture, whisking constantly until combined. Pour mixture back into remaining milk, whisking constantly.
Step 2
Return saucepan to medium-high heat. Whisking constantly, cook until mixture is bubbling in the center and thick enough to hold a deep trail when stirred with a wooden spoon, about 2 minutes.
Step 3
Strain mixture through a fine sieve into a medium bowl; whisk in butter. Press a sheet of plastic wrap directly on the surface of the custard to prevent a skin from forming. Let cool completely. Cover and refrigerate until ready to use, up to 1 day.
