Lemon Custard

Ingredients

• 1 vanilla bean (pulp)
• 100 g sugar
• 1 tsp corn starch
• 3 g saffron strands
• 4 egg yolks
• 2 Eggs
• 420 ml milk
• 300 ml heavy cream (at least 30% fat content)
• 1 lemon zest

Instructions

1. 1.

   Add the vanilla pulp with the sugar, corn starch and saffron to a large bowl. Gradually whisk in the eggs and egg yolks.

2. 2.

   Heat the milk, cream, lemon zest and scraped vanilla bean in a pot until boiling. Remove the vanilla bean, then slowly stir the mixture into the egg batter while constantly stirring.

3. 3.

   Return the mixture to the pot and gently reheat over low heat, stirring continuously until it thickens slightly, then remove immediately from heat.

4. 4.

   Divide into four dessert cups and let cool. Serve well chilled.