Fundamental egg custard

Mise en place for egg custard: sugar, egg yolks, milk, flour, lemon zest, vanilla extract

Ingredients

  1. The yolks from two large eggs, 18 g each
  2. 60 g granulated sugar
  3. 1/2 tsp vanilla extract
  4. Zest of half a lemon, either grated or peeled
  5. 500 ml whole milk
  6. 40 g all-purpose (or 00) flour

Procedure

  1. In a 2-liter saucepan, whisk the sugar and egg yolks until fully incorporated and slightly frothy
  2. Add about half the milk and whisk well until smooth
  3. Add half the flour and whisk well until incorporated
  4. Add half the remaining milk and whisk well until smooth
  5. Repeat 3 and 4
  6. Add the vanilla and lemon zest
  7. Heat over medium heat whisking slowly but constantly
  8. As the mixture starts to steam and the foam on the top has cleared, lower the heat and keep whisking
  9. Bring the mixture close to a boil. You’ll have to whisk progressively faster as the custard starts to set, to avoid it sticking to the bottom or making large bubbles
  10. The custard should be ready after about 15-20 minutes since you started cooking it. It’s ready when it reaches the ribbon stage, and the ribbons disappear within a few seconds. Avoid cooking it for too long, since it will set more as it cools
  11. Once you turn off the heat, keep whisking for a couple of minutes
  12. If you used peeled lemon zest, pick it all out