Ingredients
4
4 servings
- •2 cups whole milk
- •1 (2 inch) piece cinnamon stick
- •1 (1 1/2 inch) piece lemon zest
- •3 large egg yolks
- •3 tablespoons white sugar
- •1 tablespoon cornstarch
Instructions
- Combine milk, cinnamon stick, and lemon zest in a saucepan over low heat. Cook for 10 minutes without letting it boil.
- Meanwhile, beat egg yolks and sugar in a bowl with an electric mixer until light and creamy. Beat in cornstarch. Continue beating until mixture is smooth and lump-free.
- Remove and discard cinnamon stick and lemon zest from milk. Gradually add egg yolk mixture to the milk, and beat with a whisk over low heat until mixture starts to thickens, about 10 minutes. Bring custard to a boil and immediately remove from heat.
- Pour custard into individual serving dishes and chill in the fridge until set, about 2 hours.
Nutritional Facts
Per 4 servings
- Calories: 159
- Carbohydrate: 18g
- Fat: 7g
- Fiber: 0g
- Protein: 6g
- Sugar: 15g
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