Ingredients for the custard classic (serves 6) - 4 egg yolks 100 g
- sugar 50 g flour 500 ml cold milk
- 1 teaspoon of vanilla extract
- a lemon peel (be careful not to scrape the white part of the skin which is very bitter)
Preparation
The preparation is very simple but must be followed carefully for a good result!
add sugar to the yolks to form a homogeneous mixture and smooth. Add the sifted flour with the tool and stirring constantly with a wooden spoon to avoid lumps (if formed, keep on hand a fork and stir a little with this). When the mixture will be soft and smooth, pour the cold milk slowly, stirring constantly. Then add the lemon zest (or more than one if you prefer a fresh and aromatic cream) and vanilla. Bring to a boil, stirring constantly over low heat. On reaching the boil, reduce heat and simmer: You can adjust the density of the cream increases the time spent on the boil for a minimum of 2 minutes to a maximum of 4-5 minutes.
add sugar to the yolks to form a homogeneous mixture and smooth. Add the sifted flour with the tool and stirring constantly with a wooden spoon to avoid lumps (if formed, keep on hand a fork and stir a little with this). When the mixture will be soft and smooth, pour the cold milk slowly, stirring constantly. Then add the lemon zest (or more than one if you prefer a fresh and aromatic cream) and vanilla. Bring to a boil, stirring constantly over low heat. On reaching the boil, reduce heat and simmer: You can adjust the density of the cream increases the time spent on the boil for a minimum of 2 minutes to a maximum of 4-5 minutes.
Image taken from Google.
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