Ingredients (serves 4)
- 2 cups milk
- 3 egg yolks
- 1/2 cup sugar
- 2 tbsp cornflour (cornstarch)
- 1 tbsp butter
- 2 tbsp fresh lemon juice
- 1 tsp lemon zest
- 1/2 tsp vanilla extract
Instructions
1. Heat the milk
Warm the milk in a saucepan over medium heat until just steaming (don’t boil).
2. Mix eggs & sugar
In a bowl, whisk egg yolks and sugar until pale and slightly thick.
3. Add cornflour
Whisk in cornflour until smooth (no lumps).
4. Temper the eggs
Slowly pour warm milk into the egg mixture while whisking continuously.
5. Cook custard
Return mixture to the pan. Cook on low heat, stirring constantly, until it thickens (5–7 minutes).
6. Add flavor
Remove from heat. Stir in butter, lemon juice, zest, and vanilla.
7. Chill or serve
- For soft custard: serve warm
- For set dessert: pour into bowls and chill 2–3 hours
Tips for Perfect Custard
- Keep heat low to avoid scrambling eggs.
- Stir constantly for a smooth texture.
- Add lemon juice after cooking to prevent curdling.
- If it thickens too much, whisk in a splash of warm milk.
Variations
- Baked version: Pour into ramekins and bake in a water bath at 160°C for ~30–35 minutes
- Layered dessert: Add biscuit crumbs or sponge cake at the bottom
- Extra rich: Replace some milk with cream