Custard, also called pastry cream (crème pâtissière), is made with a combination of milk, egg yolks, fine sugar, flour and usually a flavoring such as vanilla, chocolate, or lemon. Crème pâtissière is a key ingredient in many French and Italian desserts.
Here is the recipe!
- 3 egg yolk – 3个蛋黄
- 500 ml milk – 500 升牛奶
- 1/4 cup flour – 1/4 杯面粉
- lemon zest (from 1 lemon) – 1个柠檬皮
- 1/2 cup sugar – 100克白糖
Take the sugar and egg yolks.
Beat them together until light in color. 把蛋黄，白糖和柠檬皮搅打一起
Add flour and lemon zest and mix until smooth. 加入面粉混合
Slowly pour in milk. 慢慢倒入牛奶.
Bring it to a boil at low heat and let it simmer for about 5 minutes stirring constantly. 用小-中火煮5分钟
Turn off the heat and transfer to a bowl or plate. Cover with plastic wrap directing touching the cream. This will prevent a layer of thick film to form on the surface. Let it cool down completely.
Then serve or use in your preferred recipes. You can store this in the fridge for up to 3 days.