Velvet smooth tangy lemon custard with real lemon zest topped with creamy stabilized whipping cream. Great mini dessert to end a big meal. It’s gluten free too.
How’s everyone coping with the weather? Strange things are happening over here in The Netherlands. Like I said before, one day it’s cold and the next it’s hot. The past few days the weather decided to be cold again. Too cold for my liking. I would just love to hug a big bowl of steaming hot pumpkin soup 24/7. Seriously, I think I have, what I like to call “Tropical-Genes”. Because I feel cold when other people still feel like it’s warm-ish ^^” The other day at work, all my colleagues were discussing whether to turn on the air-conditioning or not, because they felt like it was too hot in the Pharmacy. In the mean time, I was desperately covering my hands with my sleeves and cupping a hot cuppa tea to keep myself warm… I’m not even kidding. It just has to be the tropical genes! [Or maybe it’s just called poor blood circulation.. Tropical genes sounds more fun though. :’)]
That being said, today I’ll be sharing my quick and super-duper easy recipe on these Lemon Custard Cream Cups. If you love lemon like me, you’ll love this one. It’s smooth, thick, creamy and contains real lemon. No artificial flavorings. Additionally, these cups look oh so adorable. I scaled the recipe to make mini dessert cups of approximately 100 mL. I just love mini-sized food, but I’m sure you guys already know that 😉 Besides, a mini dessert fits a multicourse- or heavy meal perfectly, because you still get to give into the dessert-craving but you won’t feel over-stuffed afterwards. What more could you want? 😉
For this recipe, you’ll need just a few simple ingredients. Cornstarch acts as the thickening agent to get that smooth creamy custard. Real lemon juice and lemon zest will give you that natural tangy lemon flavor. And because we’re using such simple ingredients, this dessert is perfectly fit for your guests who eat gluten free! You could even try substituting the milk for soy milk and get some soy whipped cream for the supermarket to make this dessert lactose free too. Whatever floats your boat (or your guests boats..). The recipe is pretty forgiving so don’t hesitate to try some of your own little experiments on it 🙂 It’s so easy, you can’t mess up. Enjoy! ♥
- 2 lemons, zest and juice
- 210 mL milk
- 35 g granulated sugar
- 1½ tsp corn starch
- ½ tsp vanilla extract
- ¼ tsp salt
- 1 large egg yolk, lightly beaten
- 250 mL whipping cream
- 1 Tbsp granulated sugar
- 1. Mix the lemon juice, milk, sugar, corn starch, vanilla extract and salt in a small saucepan, bring the mixture to a boil and turn off the heat.
- 2. Temper the egg yolk by adding a small amount of the hot mixture and mixing it quickly.
- 3. Add the egg yolk mixture back to the hot mixture and mix evenly.
- 4. Add the lemon zest and mix.
- 5. Pour the mixture in desired dessert cups**, let it cool to lukewarm and place in fridge to set completely.
- 6. In the mean time, whip the whipping cream with the sugar until light and fluffy.
- 7. Pipe the whipping cream on top of the custard and serve.*
- *When preparing a day ahead, use stabilized whipped cream.
- ** I used small cups of approximately 100 mL