Rich Custard

Directions

1. 1
   Whisk together the egg yolks, sugar, cornstarch, and 3 tbsp of the milk together in a heatproof bowl until well blended.
2. 2
   Bring the remaining milk, cream, and lemon zest to a simmer in a saucepan over medium heat.
3. 3
   Remove from the heat, cover, and let stand for 10 minutes.
4. 4
   Whisk the cream mixture into the yolks.
5. 5
   Return to the saucepan.
6. 6
   Cook over low heat, stirring constantly with a wooden spoon, for about 5 minutes, or until the mixture coats the back of a spoon.
7. 7
   Strain into a bowl.
8. 8
   Serve hot or chilled.
9. 9
   Variation: Vanilla Custard
10. 10
    Omit the lemon zest and replace with 1 split vanilla bean.
11. 11
    After the mixture has stood, remove the vanilla and scrape the seeds from the bean into the milk mixture with the tip of a small knife.
12. 12
    Complete the recipe as above.
13. 13
    The cleaned bean can be stored in a jar of sugar, for at least 2 weeks to make vanilla sugar.