Lemon Custard Cream
Lemon Custard Cream
A variant of the custard, with a stronger taste, to fill shortbreads or spoon cakes.
See also:
Ingredients:
- Milk 500mL
- White sugar 130g
- Yolks 7 about 130g
- Rice starch 40g
- Lemon zests 2
We pour 500mL of milk into a small saucepan and grate the zeste (peel) of two organic lemons in the milk, bring it to a low heat boil. In the meantime, in a bowl, put 7 yolks, paying attention to separate them well from the egg whites, 130g of white sugar and 40g of rice starch and with a whisk mix well the mixture eliminating any lumps.
As soon as the milk boils, transfer it to the egg yolk bowl, filtering it with a strainer to remove the lemon peel.
Dissolve the two compounds well and transfer them back into the previously used pot.
Put a larger pot of water on the fire and place our pot inside and continue cooking in bain-marie continuing to stir until it thickens at that point transfer the cream into a clean bowl and put it in the fridge to cool for a couple of hours.
Now it is ready to taste or to garnish cakes and tarts.
Tips:
- Always cover the cream during cooling with transparent film.
- You can blend the lemon zest with the milk for a stronger taste.
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