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🍰 Classic Caramel Custard with Lemon Zest

325 kcal · 30 min · 4 servings

Classic Caramel Custard with Lemon Zest Cook this free in the MyFoody app →

Ingredients

Instructions

  1. 1. Pour 200 milliliters of cold milk into a small bowl.
  2. 2. Stir the cornstarch into the milk until smooth and free of lumps.
  3. 3. Place the egg yolks and 2 tablespoons of sugar into a large bowl.
  4. 4. Beat the egg yolk and sugar mixture with a hand mixer until frothy.
  5. 5. Stir the cold milk and cornstarch mixture into the egg yolk mixture.
  6. 6. Rinse the lemon under hot water and pat it dry.
  7. 7. Grate the lemon zest finely.
  8. 8. Add the remaining milk and the bay leaves to a saucepan.
  9. 9. Bring the milk and bay leaves to a boil.
  10. 10. Remove the saucepan from the heat and add the lemon zest.
  11. 11. Add the hot milk ladle by ladle to the egg mixture while stirring vigorously.
  12. 12. Pour the entire mixture back into the saucepan.
  13. 13. Heat the cream over low heat while stirring constantly.
  14. 14. Do not let the mixture boil, or the egg yolks will curdle.
  15. 15. Stop heating once a thick cream has formed.
  16. 16. Divide the cream among 6 heatproof ramekins, each with a capacity of 150 milliliters.
  17. 17. Tap the bottom of the ramekins lightly on a kitchen towel.
  18. 18. This helps to smooth the surface of the cream.
  19. 19. Allow the creams to cool down.
  20. 20. Chill the ramekins in the refrigerator for 4 to 5 hours.
  21. 21. Sprinkle 1 tablespoon of sugar over each cream just before serving.
  22. 22. Caramelize the sugar using a blowtorch.
  23. 23. Alternatively, caramelize the sugar under a very hot oven grill.

Nutrition per serving