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Lemon Vanilla Custard
Indulge in the lusciousness of our Lemon Vanilla Custard, where zesty lemon and fragrant vanilla come together in a velvety delight! This dreamy dessert is crafted with simple ingredients like fresh eggs and rich cream, ensuring a delightful balance of sweetness and tang. Perfect for topping your favorite pastries or enjoying straight from the bowl, this custard is sure to impress!
creamydessert
nut-freepescatarianvegetarian
dessert
Prep
10
min
Cook
50
min
Serves
4
people
Level
beginner
📝 Ingredients
Serves 4Servings:
🥬Fresh Produce(1)
- from 1 large lemon Lemon zest
🥛Dairy & Eggs(2)
- 3 large Eggs
- 25.4 fl oz (750 ml) Whole milk (25.3 fl oz)
🫙Pantry Staples(4)
- 1.75 oz (50 g) All-purpose flour (0.4 cup)
- Powdered sugar
- 4.2 oz (120 g) Sugar (0.6 cup)
- 1 tsp Vanilla extract (5 ml)
🧂Spices & Seasonings(2)
- 1 stick Cinnamon
- a small pinch Salt
Nutrition (per serving)
Calories
351
Protein
12g
Carbs
54g
Fat
10g
Fiber 1g·Sugar 44g·Sodium 184mg
👨🍳 Instructions
- 1
Heat milk, cover, and steep for 15–20 minutes.
- 2
Bake at 340°F (170°C) for 45–50 minutes.
- 3
Refrigerate for at least 3–4 hours.
💡 Pro Tips
- ✓Temper your eggs by slowly whisking the hot milk mixture into the egg-sugar blend at a ratio of 3:1 (milk to eggs) over 2-3 minutes, rather than adding eggs directly to hot milk, to prevent scrambling and achieve smooth, silky custard.technique3:1 ratio, 2-3 minutes
- ✓Bloom your lemon zest in the milk at 180-185°F (82-85°C) for 15-20 minutes before cooling—this extracts volatile oils at temperatures below protein denaturation, maximizing aroma without bitterness from prolonged heat.timing180-185°F, 15-20 minutes
- ✓Sift your flour and sugar together before mixing with eggs to eliminate lumps that cause grainy texture; the 50g flour to 120g sugar ratio (29% by weight) provides structure without starch grittiness.ingredient29% flour-to-sugar ratio
- ✓Bake in a water bath (bain-marie) with water level reaching 2/3 up the custard cup sides at 340°F (170°C) for 45-50 minutes—the thermal buffer prevents the outer custard from exceeding 180°F internal temperature, where proteins over-coagulate and weep.equipment340°F, 2/3 water level, 45-50 minutes
- ✓Refrigerate for exactly 3-4 hours (not overnight) because continued gelation from starch gelatinization peaks at 4 hours; beyond this, custard becomes overly firm and separates slightly as water migrates through the protein matrix.timing3-4 hours maximum
Cuisine: dessert
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