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Lemon Vanilla Custard

lemon vanilla custard
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Indulge in the creamy delight of this easy lemon vanilla custard. With a bright citrus flavor and a hint of vanilla, it’s a simple yet elegant dessert.

Ingredients

Scale
  • 2 cups heavy cream
  • 1/2 cup granulated sugar
  • 1/4 teaspoon salt
  • 1 vanilla bean, split and scraped (or 1 teaspoon vanilla extract)
  • 4 large egg yolks
  • 2 tablespoons lemon juice
  • Lemon zest for garnish (optional)

Instructions

  1. Preheat oven to 300°F (150°C).
  2. In a saucepan, combine heavy cream, sugar, and salt. Scrape in the vanilla bean seeds (if using) and add the pod to the cream mixture.
  3. Heat over medium heat, stirring until sugar dissolves. Remove from heat just before boiling. Remove the vanilla bean pod. If using vanilla extract, stir it in now.
  4. In a separate bowl, whisk the egg yolks until slightly pale.
  5. Slowly pour the warm cream mixture into the egg yolks, whisking constantly to temper the eggs and prevent them from scrambling.
  6. Stir in the lemon juice.
  7. Strain the custard mixture through a fine-mesh sieve to remove any lumps.
  8. Pour the custard into ramekins.
  9. Place the ramekins in a baking dish and fill the dish with hot water halfway up the sides of the ramekins (water bath).
  10. Bake for 40-50 minutes, or until the custards are set around the edges but still slightly jiggly in the center.
  11. Remove the baking dish from the oven and let the ramekins cool in the water bath.
  12. Once cooled, transfer the ramekins to the refrigerator and chill for at least 2 hours before serving.
  13. Garnish with lemon zest, if desired.

Notes

For an extra touch, brulee the tops of the custards with a kitchen torch before serving.

Find it online: https://seasonedrecipe.com/lemon-vanilla-custard/