Lemon Custard

By

View complete recipe

  • Average
  • 120 mins
  • Average budget

Ingredients

  • 7 egg yolks
  • 4 c whole milk
  • 11 TBS Bourbon Vanilla Sugar
  • 1 c all purpose flour
  • zest of one lemon
  • fresh strawberries
  • 2 TBS granulated sugar
  • juice of 1/2 a lemon
  • Mint leaves
  • 8 oz heavy cream
  • 1/4 c confectioner's sugar
  • 1 tsp Bourbon Vanilla Extract
  • Click this link to explore all of Bourbon Barrel Food's exciting products: Bourbon Barrel Foods

Preparation

Step 1

Whisk egg yolks and Bourbon Vanilla Sugar together in a bowl until smooth. Add the flour. Place the lemon zest and milk in a large pot, and bring the mixture to a boil. Add the milk into the egg mixture as soon as the milk begins to boil. Add the mixture back into the pot and whisk rapidly for 2-3 minutes. Place the custard aside and let cool slightly.

Step 2

Slice strawberries and mix together with juice from 1/2 lemon and 2 TBS granulated sugar. Stir, cover, and refrigerate.

Step 3

After the custard cooled slightly, place a piece of plastic wrap on top of the custard so that it doesn't develop a film. Refrigerate until cool and firm.

Step 4

Place the beaters of an electric mixer in the freezer for 5 minutes. Pour heavy cream into a small mixing bowl with confectioner's sugar and Bourbon Vanilla Extract. Mix until the whipped cream is light and fluffy. Place the whipped cream in a sandwich bag or pastry bag.

Step 5

When the custard is cool, place it in a mason jar, wine glass, bowl, etc of your choice, and top it with strawberries and whipped cream. Garnish with a mint sprig and Bourbon Vanilla Sugar.

View complete recipe

You'll also love

You'll also love