Lots of Spanish desserts are filled with rich creamy custard. In every pastry shop you will beautiful cakes decorated with sliced almonds and honey or whipped cream, but hidden between the layers is a rich egg custard. Cooks at home also use this thick, rich custard to fill pastries like "bunuelos."
Prep Time: 3 minutes
Cook Time: 15 minutes
Total Time: 18 minutes
Ingredients:
- 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
Preparation:
This egg custard recipe makes approximately 2 cups of custard.
Separate the egg yolks. 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.