Milk Custard

Ingredients

• Egg Yolk2 count (30 g)
• Milk1 cup (240 ml)
• Granulated Sugar2 tablespoon (30 g)
• Cornstarch1 tablespoon (10 g)
• Lemon Zest1/2 teaspoon (1 g)
• Cinnamon1 teaspoon (3 g)
• Vanilla Cookies1 cookie (5 g)

Instructions

1. 1

   Step 1

   Wash the lemon and remove the zest.

2. 2

   Step 2

   Put the milk, cinnamon stick and lemon zest in a pot over medium heat. Remove before it boils.

3. 3

   Step 3

   In the meantime, put the egg yolk, sugar and cornstarch in a bowl. Whisk until obtaining a creamy and even mixture.

4. 4

   Step 4

   Pour the milk in the bowl, using a strainer, so that the cinnamon and lemon zest remains out.

5. 5

   Step 5

   Heat the mixture again, now over low heat. Stir constantly until it gets thicker. Cook until thick as desired, then remove from heat.

6. 6

   Step 6

   Put a cookie at the bottom of the mold or bowl.

7. 7

   Step 7

   Serve and let cool, first at room temperature and then take to the fridge.

Diet and Allergen Guide

Meal Prep and Storage

Make it easier to prep ahead

Milk Custard can usually be portioned into airtight containers and refrigerated for 2 to 4 days depending on the ingredients used.