Use this custard as a topping for ice cream, berries, or angel food cake for a truly light and fresh spring dessert.
Author: Biz Harris
Cuisine: Dessert
Serves: 5 servings
What You Need
⅓ cup sugar
⅛ cup all-purpose flour
¾ cups whole milk
1 large egg + a yolk of another
5-6 long stems of fresh Lemon Thyme, tied into a bouquet garni with kitchen twine and crushed a bit to release flavor
Zest of ½ lemon
To Garnish:
Strawberries
Lemon Thyme Sprigs
Lemon Zest
What to Do
Mix together the sugar and flour in a saucepan.
Add milk and whisk until blended.
Cook on medium heat until it is scalded (Don't let it boil! instead, when it begins to steam you'll know it's ready)
Whisk the egg yolks so they are lightly scrambled, and temper them with some of the warm milk mixture (Do this by pouring in small amounts of the hot milk into the eggs and stirrings to warm the eggs up before you put them into the pot.) I usually use the same amount of milk as I have egg.
Combine the hot egg into the milk mixture.
Cook over medium heat, whisking constantly, until it's thick and coats the back of a spoon.
Remove from heat, and drop in the lemon zest and bouquet garni of herbs
Serve immediately over berries or cake, OR seal in an airtight container until you are ready to use it for up to 3 days.
I recommend serving warm
Recipe by Mess of Greens at https://www.messofgreensblog.com/?p=936