Ingredients 250 ml of milk 55 grams of sugar Lemon peels 1 cinnamon stick 2 egg yolks 20 grams of cornstarch
Place 200 ml of milk and 55 g of sugar in a microwave-safe container. Add a few pieces of lemon peel (without the white part, make sure it's yellow). Note: We're only adding 200 ml of milk in this step; we'll use the other 50 ml later. Add a cinnamon stick to the bowl and microwave on full power for 2 minutes. Remember that for this custard recipe, we must be very careful with the instructions, both with the amount of each ingredient we add and the time we use the microwave. Meanwhile, in another bowl, add the 2 egg yolks (I like to save the egg whites and use them for something else, so we don't waste them). Now, add the 50 ml of milk we reserved in the first step and stir. Then, add 20 g of cornstarch to the egg and beat until well combined. Remove the milk and sugar from the microwave (it should be very hot) and mix it with the egg yolks and cornstarch. To do this, use a small sieve to keep the lemon peel and cinnamon residue out. Place the container in the microwave for 1 more minute at full power. Finally, remove from the microwave and blend well. Don't be alarmed by its appearance as soon as you take it out; once you mix it with a whisk, it will be completely combined. Make sure it's the consistency you like best. If you want it thinner, you can add a splash of milk and microwave for a few more seconds, blending again after removing it.
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