Sometimes simple is best. Here we have a very simple homemade custard topped with the season’s freshest blueberries. Pure heaven! And by the way, after seeing how easy it is to make a bowl of luscious creamy custard – why buy boxes of pudding or custard, when you can make it fresh with real ingredients? Just saying…
Lemon Custard
Ingredients
- 2 3/4 cup milk
- 1/2 cup sugar
- 1/4 cup cornstarch
- 2 eggs, lightly beaten
- 1/4 cup fresh squeezed lemon juice
- 1 teaspoon grated lemon peel
Directions
- Over medium high heat, place milk in a saucepan and heat until you see small bubbles around the edges – just before it starts to boil. Remove from heat
- In another saucepan, combine sugar and cornstarch and blend together.
- Add eggs and beat with a wire whisk until blended and smooth
- Slowly pour the heated milk into the egg mixture and stir until combined
- Cook over medium-low heat until custard comes to a boil; slowly stirring the whole time. Let it boil for about 1 minute – it will begin to thicken during this process. Remove from heat
- Stir in lemon juice and grated peel.
- Pour custard into a bowl and cover the top of the custard with a sheet of Saran wrap or waxed paper, smoothing it down from the middle to the ends. This prevents a thick layer from forming on the top.
- Refrigerate until completely chilled, or as in my case, I like it just cooled down.
- Serve with blueberries or any fresh berries – enjoy!
