Prep Time: 3 minutes
Cook Time: 15 minutes
Total Time: 18 minutes
Yield: 2 cups custard
- 4 egg yolks
- 1/2 cup sugar
- 1 Tbsp unbleached white flour
- 2 cup milk
- 1/2 tsp vanilla extract
- grated rind of 1/2 lemon
- 1 cinnamon stick
This egg custard recipe makes approximately 2 cups of custard.
Separate the egg yolks from the whites. Place yolks and sugar in medium saucepan and lightly whisk together. Using a wooden spoon, continue stirring and add the flour. Set aside.
In a medium sauce pan, pour the milk, vanilla extract and grated lemon rind. Bring to a boil and remove from heat. Strain the hot milk mixture gradually into the pan with the egg and sugar mixture, stirring while you pour. Place the pan on stove and heat to a simmer, careful not to boil. Stir constantly for about 5 minutes.
Remove and allow to cool for a few minutes. As the custard cools, stir occasionally to prevent a skin from forming on top. Once cooled, chill in refrigerator until ready to use.