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Lemon Vanilla Custard

Lemon Vanilla Custard
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Indulge in the simplest pleasure of a silky smooth Lemon Vanilla Custard. This easy-to-make, joyful dessert offers a perfect balance of bright lemon and warm vanilla, baked to golden perfection.

Ingredients

Scale
  • 1 ½ cups whole milk
  • ½ cup heavy cream
  • ½ cup granulated sugar
  • 4 large egg yolks
  • 1 teaspoon vanilla extract
  • 1 tablespoon fresh lemon zest
  • Pinch of salt
  • Optional: fresh berries or whipped cream for serving

Instructions

  1. Preheat oven to 325°F (160°C). Prepare a large baking dish with a rimmed edge for a water bath.
  2. In a medium saucepan, combine milk, cream, and half of the sugar. Heat over medium heat until the mixture is hot and steaming, but not boiling. Remove from heat.
  3. In a separate bowl, whisk together egg yolks, remaining sugar, vanilla extract, lemon zest, and a pinch of salt until light and creamy.
  4. Slowly pour about a quarter of the hot milk mixture into the egg yolk mixture, whisking constantly to temper the yolks. This prevents the eggs from scrambling.
  5. Gradually add the tempered egg mixture back into the remaining hot milk mixture in the saucepan, whisking continually until well combined.
  6. Pour the custard mixture through a fine-mesh sieve into individual ramekins or a 9-inch pie dish to ensure a silky smooth texture.
  7. Place the filled ramekins/dish into the prepared baking dish. Carefully pour hot water into the baking dish until it reaches about halfway up the sides of the ramekins.
  8. Bake for 30-45 minutes, or until the edges are set and the center is still slightly wobbly when gently shaken.
  9. Carefully remove ramekins from the water bath. Let cool completely on a wire rack, then refrigerate for at least 2 hours before serving for the best texture.

Notes

For an extra touch of elegance, serve chilled custard with a dollop of fresh whipped cream and a sprinkle of fresh berries, or a thin lemon curl.

Find it online: https://kierasrecipes.com/easy-lemon-vanilla-custard-recipe/