Custard Cream
This rich and velvety custard cream combines the delicate aroma of fresh lemon zest and cinnamon with a luxurious base of heavy cream and egg yolks. The traditional slow-cooking method ensures a smooth, thick consistency that is perfect for serving in elegant glasses or cups as a standalone dessert. Sweet, creamy, and infused with subtle citrus notes, it offers a sophisticated and comforting finish to any meal.
Ingredients
- 2 cups Heavy cream (Originally '1 seer' of hard dairy cream. Converted to approx 2 cups.)
- 1/2 cup Granulated sugar (Originally '0.25 ratal' (approx 4 oz).)
- 1 cup Whole milk (Originally '1 pasher' fresh milk.)
- 8 large Egg yolks (Use fresh yolks.)
- 1 piece Lemon peel (Peel of 1 whole lemon, avoiding the white pith.)
- 1 inch Cinnamon stick
Instructions
- 1In a bowl, beat the egg yolks thoroughly using a fork until smooth.
- 2In a saucepan, combine the milk, sugar, lemon peel, and cinnamon stick. Place over medium heat and bring to a boil. Let it bubble twice, then remove from heat.
- 3Strain the hot milk mixture through a clean cloth or fine mesh sieve into a clean saucepan to remove the peel and cinnamon. Add the beaten egg yolks and the heavy cream to the strained milk and mix thoroughly.
- 4Place the mixture over very low heat (originally 'embers'). Cook gently, stirring constantly, until the mixture thickens into a custard consistency. Do not let it boil rapidly or the eggs may curdle.
- 5Remove from heat and pour into a ceramic or glass bowl. Stir continuously with a spoon until the custard cools down (this prevents a skin from forming). Once cool, pour into serving glasses or cups.